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Snack Cake Recipe: Spiced Carrot and Zucchini Cake with Cream Cheese Frosting

Servings 0

Ingredients

For the Cake:

  • 1 1/2 cups granulated sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup milk
  • 4 cups all-purpose flour
  • 1 cup rolled oats
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 TBS cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 1/2 cups raisins
  • 1 1/2 cups grated carrot
  • 1 cup grated zucchini

For the Frosting:

  • 1 8 oz package cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 1/2 cup powdered sugar
  • 1 - 2 TBS orange juice or milk
  • pinch of salt

Instructions

  • Preheat the oven to 350°.
  • Spray a 13 x 9" pan with cooking spray.
  • In the bowl of a stand mixer with the paddle attached mix together the oil, sugar and eggs until light and lemon yellow in color.
  • Add in the milk and vanilla and blend well.
  • In a bowl whisk together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Stir in the oats.
  • Add the flour mixture to the bowl and just blend together.
  • Add the carrots, zucchini and raisins and stir just until blended.
  • Spread the batter in the prepared pan and bake for 40 - 45 minutes or until a toothpick comes out clean.
  • Let the cake rest until completely cooled.
  • While the cake is cooling you can make the frosting:
  • In the bowl of a stand mixer with the paddle attached mix together the cream cheese and butter until well blended and smooth.
  • Add the powdered sugar and the pinch of salt. Blend.
  • Add one tablespoon of your liquid of choice and mix. If the frosting is spreadable and of a nice consistency don't add any more liquid. If it needs to be thinned a bit more add the second tablespoon.
  • Spread the frosting over the cooled cake in the pan.