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Wednesday, July 27, 2011

zucchini carrot cake

The following recipe is from "101 things to do with a dutch oven", and it's specifically for the ultimate dutch oven.

There are three recipes for that dutch oven in this book: sausage spinach wreath, zucchini carrot cake, and chocolate cake.

I don't make desserts very often, and if I did, it probably would not be zucchini carrot cake. The recipe looks good; it's just not something I would pick to make.

I would, however, like to try the chocolate cake recipe.

But for now, I will post the zucchini carrot cake recipe.

Keep in mind, you don't need the ultimate dutch oven for this; A 10 inch camp oven should work fine.

In a large bowl, cream 1/2 cup oil, 2 cups sugar, 3 eggs, and 3 tsp vanilla.

Stir in 2 cups shredded zucchini and 1 cup shredded carrots. Add 1 can crushed pineapple with liquid. Mix.

Add 1 tsp salt, 1 tbsp cinnamon, 1/4 tsp baking powder, 1 tsp baking soda, and 3 cups flour.*

*If you use self rising flour, you can omit the salt, baking powder and baking soda.

Fold in 1/2 cup chopped walnuts.

Bake at 350 in the oven, or using 10 coals on bottom, 14 on top*. Should take 40 to 50 mins.

*That coal combination is for the ultimate dutch oven; Use the appropriate amount of coals for your size.

For the frosting, mix 8 oz softened cream cheese and 1/2 cup softened butter until smooth.

Add 1 tsp vanilla and 4 cups powdered sugar, 1 cup at a time until blended. Frost cake after it cools.





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