easy zucchini carrot cake
(1 rating)
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An easy to make, delicious cake that is fabulous with a cream cheese glaze.
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(1 rating)
yield
10 to 12
prep time
20 Min
cook time
55 Min
method
Bake
Ingredients For easy zucchini carrot cake
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1/3 coil
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4large eggs
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1 can(8 ounces) crushed pineapple in juice, undrained
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1 pkg(18 ounces) carrot cake mix with pudding
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1 cpecans or walnuts, chopped
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1/2 ccoconut, flaked (optional)
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1-1/2 czucchini, unpeeled, grated, about 1 medium zucchini
How To Make easy zucchini carrot cake
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1Beat oil and eggs together. Beat in the pineapple with juice and the cake mix. Stir in the zucchini, nuts, and coconut.
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2Pour 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.
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3Can 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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