Yummmy….. so with the summer coming to the end and everyone’s gardens filled with lots of vegetables I needed to come up with a way to use my zucchini’s. I also stalked up on a lot of carrots from the grocery store because they were 2 bags for a dollar! What!!!! Lets just say we have been eating a lot of carrots! I love zucchini bread and I love carrot cake so what better then putting them together! This is a very delicious and simple cake/bread. Not very sweet but the cream cheese frosting gives it the sweetness it deserves!
Here’s to fall cooking!!!!! Enjoy!
2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1 (8 oz) pkg reduced fat cream cheese
1 1/2 cup powdered sugar
1 tsp Vanilla extract
Preheat oven to 350 degrees F. You will need a 13x9x2 inch pan! The biggest one I have!
Next you need to shred you carrots and zucchini- I used my food processor but you can use a larger cheese grader if you do not have one and do it by hand.
Now, fold in the carrot, zucchini, and walnuts. You dont have to add the walnuts if you do not care for them…. But it does give it a great texture.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Smells delicious… doesn’t it?
Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy.
The Original recipe is from the link below- I just changed a few ingredients!!!