Monday, September 20, 2010

Lala's Carrot Zucchini Cake

Lala's Carrot Zucchini Cake

3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
3 eggs
1 c. oil
2 1/4 c. sugar
3 tsp. vanilla
1 c. water (as needed)
1 c. grated zucchini
1 c. grated carrots

Preheat oven to 350 F. Add all ingredients except the water, zucchini, and carrots to a large bowl.  Beat with a mixer, and add the water slowly until a loose batter forms.  Then add in the zucchini and carrots.  Fold them into the batter until well combined.  Grease a 9X11 pan, and place in the oven.  Bake for 30 at 350 F, then decrease temp to 325 F. for 25-30 more minutes (until a tester inserted in the middle of the cake comes clean. Cool, and glaze if desired. 

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