natasha's carrot and zucchini cake

(3)
Recipe by
Natasha Nalley
Frederick, MD

I started out with a basic carrot cake recipe and added my own touches. It's more than just a carrot cake. Sort of a carrot, zucchini, nut and pineapple cake.The batter will be very stiff when you combine everything.

read more
(3)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For natasha's carrot and zucchini cake

  • 1 1/2 c
    flour
  • 1 1/2 c
    sugar
  • 1 tsp
    ground allspice
  • 1 tsp
    ground nutmeg
  • 1 1/2 tsp
    ground cinnamon
  • 1 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 4
    eggs
  • 1 c
    oil
  • 1 - 2 tsp
    vanilla
  • 2 c
    grated carrots
  • 1 c
    chopped or ground walnuts or pecans
  • 1 can
    crushed pineapple - small can
  • 1/2 c
    grated zucchini (or more)
  • 1 c
    raisins, optional

How To Make natasha's carrot and zucchini cake

  • 1
    Sift together:
    1-1/2 cups flour
    1-1/2 cups sugar
    1 teaspoon ground allspice
    1 teaspoon ground nutmeg (I like fresh ground nutmeg)
    1-1/2 teaspoon ground cinnamon (I grind the cinnamon too.)
    1 teaspoon baking soda
    1 1/2 teaspoon baking powder
    1/4 teaspoon salt
  • 2
    Mix together in another bowl:
    4 eggs
    1 cup oil
    1 to 2 teaspoons vanilla (I use 2 teaspoons)
    2 Tablespoons water if batter is dry
  • 3
    Combine all above. Add:
    2 cups grated carrots
    1 cup chopped or ground walnuts or pecans (I prefer ground walnuts)
    1 small can crushed pineapple - undrained
    ½ cup of grated zucchini)
    1 cup raisins - Optional
  • 4
    Mix well. Pour in greased/floured tube pan. Bake at 350 degrees for 1 hour. You may use one of the following, not both.
  • 5
    Optional Glaze:
    Melt in small saucepan and heat until just starting to simmer:
    • 1/8 lb. butter
    • 1/8 cup water
    • 1/2 cup granulated sugar
    Remove from heat and add 1/8 cup rum (optional)
    Brush glaze over top and sides of baked cake. Let seep in.
  • 6
    Optional Icing:
    • 4 oz cream cheese, softened
    • 1-1/2 cups confectioners' sugar
    • 1/4 cup (1/2 stick) butter
    • 1 teaspoon vanilla
    • Optional: 1 cup grated coconut, 1/4 cup chopped pecans
    Blend together first 4 ingredients: add coconut & nuts if desired. Mix. Spread evenly over top and sides of cake.

Categories & Tags for Natasha's Carrot and Zucchini Cake:

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