Carrot-zucchini cake

12 servings

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
2 teaspoons Baking powder
1¾ teaspoon Ground cinnamon
½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Ground nutmeg
1 cup Butter or margarine
1¾ cup Sugar
1 teaspoon Vanilla
4 Eggs
½ cup Evaporated milk
1½ teaspoon Lemon juice
1½ cup Finely shredded carrots
1½ cup Finely shredded unpeeled zucchini
¾ cup Finely chopped pecans

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING A pecan/cream cheese icing tops this double-vegetable cake from Maxine Nelson of Elkhart, Indiana. Try the Elkhart County Fair baker's masterpiece as a layer cake or in an oblong pan.

Pecan/Cream Cheese Icing (recipe follows) 1. Grease and flour a 13x9x2-inch baking pan or two 9x1½-inch round cake pans; set aside.

2. Stir together flour, baking powder, cinnamon, soda, salt and nutmeg.

3. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat till well combined.

4. Add eggs, one at a time, beating well after each.

5. Stir together the milk and lemon juice. Add dry ingredients and milk mixture alternately to beaten mixture, beating on low speed after each addition, just till combined.

6. Stir in the carrots and zucchini and fold in the nuts. Pour batter into the prepared pan(s).

7. Bake in a 350-F oven 45 to 50 minutes (about 40 minutes for 9-inch pans) or till a toothpick inserted near the center comes out clean.

Place 13x9-inch cake in pan on a wire rack and cool thoroughly. Or for round layers, cool in pans on wire racks for 10 minutes. Remove cakes from pans; cool on wire racks.

8. Frost top of cake in 13x9-inch pan or frost and fill 9-inch layers with Pecan/Cream Cheese Icing.

Pecan/Cream Cheese Icing: Combine two 3-ounce packages cream cheese, softened, 2 teaspoons vanilla and 4 teaspoons milk. Beat till smooth and fluffy. Gradually add 4 ½ cups sifted powdered sugar to creamed mixture; beat till smooth and fluffy. Stir in ½ cup finely chopped pecans. If necessary, add additional milk to make frosting of spreading consistency.

Source: Midwest Living, August 1995

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