Pumpkinzucchinicarrot Cake Recipes

PUMPKIN ZUCCHINI BREAD/ CAKE

Pumpkin Zucchini Bread/ Cake image

When a craving for zucchini bread collides with leftover pumpkin...

Provided by Dubby Jr

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
1 ½ tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 ¼ cups white sugar
½ cup vegetable oil
½ cup canned pumpkin
1 tablespoon vanilla extract
2 ½ cups grated zucchini
1 cup chopped walnuts

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 65.1 g, Cholesterol 46.5 mg, Fat 17.2 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 360.9 mg, Sugar 38.9 g

ZUCCHINI CARROT CAKE

Zucchini Carrot Cake image

I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12-14 servings.

Number Of Ingredients 21

Ingredients

4 large eggs
2 cups sugar
1-1/3 cups vegetable oil
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 cups finely shredded carrots
2 cups finely shredded zucchini
1 cup coarsely chopped pecans or walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
2 teaspoons vanilla extract
Whole or chopped pecans or walnuts for garnish, optional

Steps:

In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

Nutrition Facts :

PUMPKIN ZUCCHINI BREAD

Pumpkin Zucchini Bread image

Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 14

Ingredients

3 large eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts

Steps:

In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Nutrition Facts : Calories 176 calories, Fat 9g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN/ZUCCHINI/CARROT CAKE

Pumpkin/Zucchini/Carrot Cake image

Provided by My Food and Family

Categories Recipes

Time 1h15m

Number Of Ingredients 14

Ingredients

6 cups flour
3 tsp baking powder
4 tsp baking soda
4 tsp cinnamon/pumpkin spice
2 cans /4 cups carrots, zucchini, pumpkin
4 1/2 cups sugar
2 cups corn/vegetable oil
8 large eggs
2 tsp vanilla
Buttercream Icing:
4 Tbsp Butter
2 cups powdered sugar
1 tsp vanilla
3 Tbsp milk (add milk 1 Tbsp. at a time)

Steps:

Combine dry ingredients in separate bowl, add slowly to wet ingredients.
Lightly grease/dust cake pans. Pour batter into pans.
Bake at 375 degrees F for 40 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ZUCCHINI (OR CARROT) CAKE WITH LEMON FROSTING

Zucchini (Or Carrot) Cake With Lemon Frosting image

Make and share this Zucchini (Or Carrot) Cake With Lemon Frosting recipe from Food.com.

Provided by SharleneW

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 1/4 cups buttermilk baking mix (Bisquick)
2 cups zucchini or 2 cups carrots, shredded
1/2 cup sugar
1 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon clove
2 tablespoons butter, soft
1/4 cup milk (use 1/3 cup if making carrot version)
2 eggs
1 cup raisins
2 cups powdered sugar
1/4 cup butter, soft
1/2 teaspoon lemon rind, freshly grated
2 teaspoons lemon juice

Steps:

Heat oven to 350°F.
Grease and flour a 9 x 9-inch pan.
Blend all cake ingredients except raisins on low speed for 1/2 minute.
Beat on medium speed 2 minutes.
Stir in raisins.
Pour into pan.
Bake 35 to 40 minutes or until tests done.
For frosting, beat all frosting ingredients until smooth and fluffy.
Frost when cake is fully cooled.
Keep refrigerated.

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