easy zucchini carrot cake

Name: Easy Zucchini Carrot Cake
Prep time: 20 min
Cook time: 55 min
Yield: 10
Cuisine: American
Ingredients: 1/3 cup(s) oil; 4 - large eggs; 1 can(s) (8 ounces) crushed pineapple in juice, undrained; 1 package(s) (18 ounces) carrot cake mix with pudding; 1 cup(s) pecans or walnuts, chopped; 1/2 cup(s) coconut, flaked (optional); 1-1/2 cup(s) zucchini, unpeeled, grated, about 1 medium zucchini

(1 RATING)

23 Pinches

Anita Hoffman

Holland, PA

Updated on May 7, 2015

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

Rate

No Image

prep time 20 Min

cook time 55 Min

method Bake

yield 10 to 12

Ingredients

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

How To Make easy zucchini carrot cake

Step 1

Beat oil and eggs together. Beat in the pineapple with juice and the cake mix. Stir in the zucchini, nuts, and coconut.

Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes