easy zucchini carrot cake

(1 rating)
Recipe by
Anita Hoffman
Holland, PA

An easy to make, delicious cake that is fabulous with a cream cheese glaze.

(1 rating)
yield 10 to 12
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For easy zucchini carrot cake

  • 1/3 c
    oil
  • 4
    large eggs
  • 1 can
    (8 ounces) crushed pineapple in juice, undrained
  • 1 pkg
    (18 ounces) carrot cake mix with pudding
  • 1 c
    pecans or walnuts, chopped
  • 1/2 c
    coconut, flaked (optional)
  • 1-1/2 c
    zucchini, unpeeled, grated, about 1 medium zucchini

How To Make easy zucchini carrot cake

  • 1
    Beat oil and eggs together. Beat in the pineapple with juice and the cake mix. Stir in the zucchini, nuts, and coconut.
  • 2
    Pour in to a greased and floured bundt pan. Bake at 350 degrees for 55 to 60 minutes. Cool on wire rack for 10 minutes, then invert cake to cool completely. When cool, top with a cream cheese glaze.
  • 3
    Can be baked in a 9 X 13 inch pan at 350 degrees for 45 to 50 minutes. Frost with a cream cheese icing or dust with powdered sugar.

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