Easy Zucchini Carrot Cake

Easy Zucchini Carrot Cake

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Anita Hoffman

By
@scent4U

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
10 to 12
Prep:
20 Min
Cook:
55 Min
Method:
Bake

Ingredients

  • 1/3 c
    oil
  • 4
    large eggs
  • 1 can(s)
    (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

Step-by-Step

  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.

Printable Recipe Card

About Easy Zucchini Carrot Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American



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