Easy Zucchini Carrot Cake

Name: Easy Zucchini Carrot Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10 to 12
Cuisine: American
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

By Anita Hoffman
@scent4U

An easy to make, delicious cake that is fabulous with a cream cheese glaze. Photo adapted from Whole Yum.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

10 to 12

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Ingredients

Add to Grocery List

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

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