Carrot or Zucchini Cake with Pineapple
Choices, choices. Carrot or zucchini cake with pineapple? They both turn out so delicious, it's hard to choose...so don't! Make it once with carrot, and once with zucchini. Hey, you can even combine the 2 for a truly delicious flavor!
Notes
- For the cake, 1 cup of sugar and 1/4 cup of pineapple juice may be substituted for the 3/4 cup of honey.
- For frosting variations: Using 2 tablespoons of honey, beat in one small ripe banana. Add crushed raspberries, blueberries, or strawberries to tint.
- Learn how to freeze zucchini and get even more fantastic zucchini recipes in our article 15 Zippy Zucchini Recipes: How to Make Use of Summer's Bounty.
Cooking Time40 min
Ingredients
- 2 cup whole wheat flour
- 2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 3/4 cup oil
- 3/4 cup honey
- 4 eggs
- 2 cup grated carrots or zucchini
- 1 cup pineapple, crushed and drained
- 1/2 cup chopped nuts
Instructions
- Preheat oven to 350 degrees F.
- Mix flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.
- Add oil, honey, and eggs; mix well.
- Stir in carrots/zucchini, pineapple, and nuts.
- Turn into 3 greased and floured 9" layer pans, or one 9 x 13" pan.
- Bake for 35 to 40 minutes.
- Cool a few minutes in pan; turn out and thoroughly cool on racks.
- Fill layers and frost with Cream Cheese Frosting (recipe below)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 8 tablespoons butter, softened
- 2 to 4 tablespoons honey
- 1 teaspoon vanilla
- 1/2 cup chopped nuts (optional)
- Beat cream cheese and butter until fluffy.
- Beat in honey to taste.
- Add vanilla and nuts. Keep refrigerated.