Zucchini and Carrot Birthday Cake
- Total Time: 55 mins
- Yield: 6-8
Description
This cake gets a double dose of veggies from carrots and zucchini which add nutritional value and keep it from drying out.
Ingredients
Units
- 2 eggs
- 3/4 cups (180 ml) granulated sugar
- 1/2 cup (120 ml) olive oil
- 2 cups (480 ml) all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 1/2 cup (360 ml) shredded carrot
- 1 1/2 cup (360 ml) shredded zucchini
- 8 oz. (225 g) mascarpone cheese
- 2 tbsp (30 ml) 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: Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
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Frequently Asked Questions
Do I need to drain the shredded zucchini and carrot before adding them to the batter?
Yes — make sure to drain any water from the shredded vegetables before stirring them into the batter. Excess moisture can make the cake dense or wet in the center.
Can I use just one vegetable instead of both carrot and zucchini?
Yes — you can use 3 cups of just one vegetable instead of 1½ cups each of carrots and zucchini if you prefer.
