Zucchini Carrot Pineapple Cake

Wednesday, August 24, 2011
A Zucchini Carrot Pineapple Cake with Walnuts and Cream Cheese Frosting sliced in half on a white cake plate.

Oh my, zucchini carrot cake, what more can I say? 

This cake turned out so moist. I just wished I would have been able to get a better picture. I guess it's time to start thinking about a nicer camera. I am so envious of some of the blogs and the way they can control the background and picture.  Colt seems open to the idea so maybe for Christmas he will think of me. Until then we or me will just have to deal with my mediocre pictures. 

I have a ton of zucchini in the back yard right now and wanted to put it to a good use, what better way than a cake. 

Colt ate about half the cake in the first day, it was so delicious. 

It defiantly is a denser cake not like what you find in the grocery store, with a nice crumb. I can't stand a store bought carrot cake, I find the cake rather dry and the the frosting too sweet. 

I know sometimes I'm a food snob what can I say, I'm a brat! 

The frosting is a little on the soft side due to less powdered sugar but if you place it in the refrigerator it will firm up and become more manageable.



A knife tracing around the outside of a cake pan on parchment paper.

Take a 2 (8 inch) cake pan and either trace around the bottom on a piece of parchment paper with a very sharp knife or use a pencil and cut with scissors. 

A round piece of parchment paper in a silver colored cake pan.

 Place parchment paper disc in bottom of the cake pan and trim to fit.

A cake pan with a piece of parchment in it greased with butter.

Remove parchment disc and butter bottom and sides of both cake pans. Place parchment bake into cake pan and butter the parchment.

A greased cake pan dusted with flour.

 Flour both pans lightly.

5 carrots and 4 zucchini with ends cut off on a cutting board.

Gorgeous carrots and zucchini.

A measuring cup filled with carrots held over a stainless steel mixing bowl.

I shredded carrots and zucchini in the food processor I like the texture as they are slightly thicker then if I did them by hand. I also like the ease of use. 

But the old stand by grate the carrots and zucchini works well too especially if you have cheap child labor like we do at our house .

2 cups of each Shredded Carrots and Zucchini.

Brown Sugar in a mixing bowl.

Place 2 cups Brown Sugar in a bowl or a mixer fitter with a paddle attachment.

Apple Sauce and Brown Sugar in a stainless steel mixing bowl.

Add 1 cup Unsweetened Apple Sauce.

Brown Sugar, Apple Sauce, Canola Oil, 3 Eggs, Vanilla, Nutmeg, Baking Soda, and Salt in a stainless steel mixing bowl.

Add:

  • 1/3 cup Canola Oil
  • 3 whole Eggs, 
  • 2 teaspoons Vanilla
  • 3 teaspoons Cinnamon
  • 1/4 teaspoon Nutmeg
  • 2 teaspoons Baking Soda
  • 1 1/2 teaspoons Salt

Cake Batter in a mixing bowl.

Mix on medium until well blended.

Whole Wheat Pastry Flour added to cake batter in a mixing bowl with a batter paddle.

Add 2 1/2 cups Whole Wheat Pastry Flour or All-Purpose Flour.

Cake Batter in a mixing bowl with a batter paddle.

Mix until blended and then scrap down sides and blend until incorporated.

Shredded Zucchini, Shredded Carrots, Walnuts, and Crushed Pineapple added to Cake batter.

Add:

  • 2 cups Shredded Zucchini
  • 2 cups Shredded Carrots
  • 1 cup Chopped Walnuts
  • 1 (8 ounce) Can Crushed Pineapple Drained Of Juice, I let the kids drink the juice.

Zucchini Carrot Cake with Pineapple batter in a mixing bowl.

Mix until well incorporated.

Zucchini Carrot Pineapple Cake batter in a cake pan.

Split evenly between 2 pans. Bake for 55 minutes or until tooth pick comes out clean.

A baked Zucchini Carrot Pineapple Cake in a cake pan.

Cool on a rack for 5 minutes and then remove from pan and finish cooling. When room temperature it is ready to frost with cream cheese frosting.

Zucchini Carrot Pineapple Cake covered with Cream Cheese Frosting on a white cake plate.

Zucchini Carrot Pineapple Cake covered with Cream Cheese Frosting me oh my!

Other Cake and Zucchini Recipes we love:





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American
Yield: 12
Author:

Zucchini Carrot Pineapple Cake

Zucchini Carrot Pineapple Cake

Zucchini Carrot Pineapple Cake with Cream Cheese Frosting is a favorite moist cake recipe for dessert from Serena Bakes Simply From Scratch.
Prep time: 15 MCook time: 55 MTotal time: 70 M

Ingredients:

Zucchini Carrot Pineapple Cake
  • 2 cups Brown Sugar
  • 1 cup Unsweetened Apple Sauce
  • 1/3 cup Canola Oil
  • 3 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 3 teaspoons Cinnamon
  • 1/4 teaspoon Nutmeg
  • 2 teaspoons Baking Soda
  • 1 1/2 teaspoons Salt
  • 2 1/2 cups Whole Wheat Pastry Flour Or All-Purpose
  • 2 cups Carrots, Grated
  • 2 cups Zucchini, Grated
  • 8 ounces Canned Pineapple, Drained
  • 1cup Walnuts, Chopped (optional)
Cream Cheese Frosting
  • 8 ounces Cream Cheese, Softened
  • 1/2 cup Butter, Softened
  • 2 teaspoons Vanilla
  • 3 1/4- 4 cups Powdered Sugar, Sifted

Instructions:

Zucchini Carrot Pineapple Cake
  1. Preheat oven to 350 degrees.
  2. Grease 2 (8 inch) cake pans and line with parchment paper, grease parchment paper.
  3. In a bowl or a mixer fitted with the paddle attachment add brown sugar, apple sauce, oil, eggs, vanilla, cinnamon, baking soda and salt. Mix on medium until well blended.
  4. Add flour and mix until well incorporated.
  5. Add carrots, zucchini, walnuts, and drained pineapple. Mix well.
  6. Split batter evenly between two pans and bake for 55 minutes or until tooth pick inserted in middle comes out clean.
  7. Let rest in for 5 minutes and then remove from pan to cooling rack. Cool until room temperature.
Cream Cheese Frosting
  1. Cream butter and cream cheese in mixer until well incorporated.
  2. Add vanilla and mix.
  3. Slowly add sifted powdered sugar until desired consistency is reached.
  4. Place in the refrigerator for 30 minutes to an hour to improve work ability.
  5. This recipe makes a softer less sweet frosting with 3 cups of powdered sugar. But refrigeration improves handling. I personally prefer my frosting not overly sweet. But you can adjust to your preference.
  6. Frost cake and refrigerate.
Calories
690.07
Fat (grams)
28.89
Sat. Fat (grams)
10.30
Carbs (grams)
102.59
Fiber (grams)
7.41
Net carbs
95.18
Sugar (grams)
70.33
Protein (grams)
11.27
Sodium (milligrams)
639.16
Cholesterol (grams)
85.92
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
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A slice Zucchini Carrot Cake with Pineapple and Cream Cheese Frosting on a white plate.

Zucchini Carrot Cake with Pineapple and Cream Cheese Frosting is a favorite dessert recipe from Serena Bakes Simply From Scratch.

4 comments

  1. Oh my gosh! This looks so good. Thanks for adding me on Tasty Kitchen. I can't wait to try this cake.

    ReplyDelete
  2. Well this looks delightful and with all the veggies - less guilt!! It's so nice to meet a fellow Seatllite! Can't wait to see what else you whip up :) ~Megan

    ReplyDelete
  3. This looks delicious. Thnaks for sharing your recipe. Will surely try it.

    ReplyDelete
  4. I have made this cake quite a few times for birthdays. We eat pretty healthy and since this has alot of veggies i dont feel terrible feeding it to my family. 😊 It has always turned out delicious and very moist. A great recipe for sure.

    ReplyDelete

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