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Carrot-Zucchini Bread...my latest Baking...

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Carrot-Zucchini Bread close-up
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    • Carrot-Zucchini Bread close-up
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    Carrot-Zucchini+Bread-CUT_Post.jpg
    in Carrot-Zucchini Bread...my latest Baking...
    by C (P) S
    Aug 10, 2009 12:07 AM
    From: Arkansas: Tag using 'cin'
    Posts: 4,535
    Rating:
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    Cin, the cake looks wonderful and I copied your recipe. I want to try it as soon as the weather gets cooler. Thank you
    by: ldbayou Sep 15, 2009 11:41 AM
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    Harvey.....I used my Carrot-Pineapple cake recipe and left out the crushed pineapple and added the shredded zucchini to my mixture. Any good Carrot Cake recipe will work and just add the zucchini.
    I normally put it in a Bundt pan but this time I made small loafs to give away.

    Carrot Pineapple Cake

    2 c all-purpose flour
    2 c sugar (I use Splenda)
    1/2 t salt
    1 t baking soda
    2 t cinnamon
    3 eggs
    1 1/2 c. vegetable oil (I use 1/2 oil and 1/2 applesauce or apple butter)
    2 c carrots (finely grated)
    1 t pure vanilla
    1 c crushed pineapple (drained) ''here's where I substitute the pineapple for zucchini''
    1 c coconut (optional, hardly ever use..but very good with)
    1 c chopped nuts (optional...if I use nuts, it pecans)
    3/4 c dried cranberries or raisins (optional; I added cranberries)

    In a large mixing bowl, combine dry ingredients,then add egg, oil carrots and vanilla. Beat with electric mixer until combined well (3 to 4 minutes).

    Fold in crushed pineapple, coconut and 1/2 nuts.

    Pour into a well greased Bundt pan (or several mini-loaf pans filled 3/4 full). Bake at 350dF for 50 to 60 minutes or test for doneness. Cool for 10 to 20 minutes on rack in pan, then turn out onto rack and cool completely before dusting with *powdered sugar OR use frosting recipe below.

    Cream Cheese Frosting:
    2 (3 oz ) pkg cream cheese (or one large pkg)
    3 c powdered sugar
    6 T butter
    1 t pure vanilla

    Combine all ingredients in small bowl. Mix until smooth. Frost cooled cake; sprinkle remaining chopped nuts. Store in refrigerator if not eaten that day.

    *Notes from Cin(\0/): You can make your own powdered sugar out of Splenda...put in a coffer grinder and pulse until very fine powder.

    *OR FOR A SHORT CUT YOU CAN JUST USE A GOOD CARROT CAKE MIX AND ADD SHREDDED ZUCCHINI

    HARV.....Does this help. Cin(\0/)

    --
    Edited by 2932550 at 08/18/2009 10:32 AM PDT
    by: C (P) S Aug 18, 2009 12:48 PM
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    how do i get this recipe? is it listed onsite?thanks-harv
    by: Harvey Melton Aug 12, 2009 10:20 PM
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    Yum! I want a bite! You can't overdo the powdered sugar , Cin!;) They look great!
    by: Jennifer F. Aug 11, 2009 1:37 PM
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    Thanks.....they were
    by: C (P) S Aug 11, 2009 12:29 AM
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    Ooh I like this! Love the dusting on top, too. Looks scrumtious! (sp?)
    by: MommyMo Aug 10, 2009 6:01 PM
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