carrot and zucchini cake

How To Make carrot and zucchini cake

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  1

  Preparation: Preheat oven to 350 degrees F, wash your hands, and the carrots/zucchini. Then shred/grate your carrots (3 cups). Shred zucchini (2 cups).
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  2

  Before adding any of your ingredients, butter the inside of your baking pans all around. Then add flour on top of it so it won’t stick. I added a circle of parchment paper just to be sure it would be guaranteed not to stick. Make sure you preheat your oven to 350 degrees.
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  3

  First, combine the dry ingredients, which would be cinnamon, nutmeg, and flour, except for the sugar, in a bowl and mix them together.
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  4

  Then, in another bowl, add the eggs and mix them with the sugar. Slowly start adding the oil and vanilla extract; don’t pour it all at once, but add slowly until eggs are fluffy.
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  Then add the dry ingredients we mixed at the beginning (cinnamon, nutmeg, and flour) into the eggs, but make sure you combine everything evenly and don’t overmix.
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  6

  You will then add your crushed pineapple, carrots, and zucchini along with your coconut flakes and walnuts in the bowl where we mixed our (eggs, sugar, flour, cinnamon, and nutmeg). After you pour it in, you will do the folding method, so you don’t overmix.
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  7

  Lastly, you will pour your mix into your baking pans, but make sure you do not overfill your baking pans because it won’t cook well/overflow.
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  8

  Now you can add it into your oven and cook for around 80 minutes (check up on it at around an hour and 15 minutes, depending on your oven).
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