This cake gets a double dose of veggies from carrots and zucchini which add nutritional value and keep it from drying out.
By Lail Hossain
Zucchini and Carrot Birthday Cake
- Total Time: 55 mins
- Yield: 6-8 1x
Description
This cake gets a double dose of veggies from carrots and zucchini which add nutritional value and keep it from drying out.
Ingredients
Scale
- 2 eggs
- 3/4 cups granulated sugar
- 1/2 cup olive oil
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cup shredded carrot
- 1 1/2 cup shredded zucchini
- 8 oz. mascarpone cheese
- 2 tablespoon granulated sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a 9 inch round pan. Set aside.
- In a large bowl, mix flour, salt and baking powder. Set aside.
- In a separate bowl, beat oil and sugar until combined.
- Add eggs, one at a time, beating well after each addition.
- Stir in shredded carrots and zucchini.
- Add flour mixture and beat on low until combined.
- Bake 30 to 35 minutes or until golden and a wooden pick comes out clean.
- Cool in pan on wire rack for 10-12 minutes.
- Remove from pan and cool completely.
- While cake is cooling, beat together mascarpone cheese and sugar until smooth.
- Frost top of cake with mascarpone frosting.
Notes
Make sure to drain any water from shredded vegetables. If you chose, instead of 1 1/2 cups of carrots and 1 1/2 cups of zucchini you can use 3 cups of just one of the vegetables. Depending on taste preference, you may increase the sugar amount to 1 cup.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Desser
