Zucchini-Carrot Cake
Zucchini-Carrot Cake is an moderately easy dinner. Made with 2 eggs, 1 c. sugar, 2/3 c. oil, 1 1/4 c. all-purpose flour and 1 tsp. baking powder, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Beat eggs with sugar until frothy.
Gradually beat in oil.
Add dry ingredients.
Beat at high speed 4 minutes.
Stir in carrot, zucchini and nuts.
Pour into a greased 9-inch square baking pan. Bake in a 350Β° oven for about 35 minutes or until top springs back when lightly touched.
Spread cooled cake with Cream Cheese Frosting.
π· Perfect Pairings
Complete your meal with these
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