Carrot And Zucchini Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
• Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
• Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
• Divide batter evenly among prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
• Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

Steps:

• Beat eggs, sugar and oil.
• Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
• Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
• Let cool and sprinkle with powdered sugar.

Steps:

• In lg.
• bowl mix all dry ingredients.
• Stir in carrots and zucchini.
• In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well.
• Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
• In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture.
• In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
• Mix in flour, spices, salt, and baking soda.
• When well combined, add the carrots, zucchini and walnuts.
• Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.

Steps:

• Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
• Stir in the zucchini, nuts, and coconut.
• Pour into greased and floured 13 X 9 inch baking pan.
• Bake at 350 degrees for 45-50 minutes.
• Frost with cream cheese icing or dust with powdered sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
• Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
• Combine flour, coconut, baking powder, and salt in a bowl.
• Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
• Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.

Steps:

• Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
• Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
• Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
• Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
• Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

Steps:

• Heat oven to 350°F.
• Grease and flour a 9 x 9-inch pan.
• Blend all cake ingredients except raisins on low speed for 1/2 minute.
• Beat on medium speed 2 minutes.
• Stir in raisins.
• Pour into pan.
• Bake 35 to 40 minutes or until tests done.
• For frosting, beat all frosting ingredients until smooth and fluffy.
• Frost when cake is fully cooled.
• Keep refrigerated.

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
• Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
• Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.