Carrot-zucchini cake Essay

Carrot-Zucchini Cake Vegetables add flavor, moistness. 3 cupsall-purpose flour 2 cups sugar 1-1/2 cups chopped walnuts 1-1/2 teaspooneach baking powder and baking soda 1/2 teaspoon salt 2 cans (8 oz. each)crushed pineapple 1 cup each coarsely shredded carrots, coarselyshredded zucchini, and salad oil 4 eggs 2 teaspoons vanilla glaze(recipe follows) Mix flour, sugar, nuts, cinnamon, baking powder, soda, and salt.

Drain pineapple; reserve juice for glaze. Beat pineapple, carrots,zucchini, oil, eggs, and vanilla; add to flour mixture, stirring untilevenly moistened. Spoon batter into a well-greased 10-inch or 12-cupplain or decorative tube pan. Bake in a 350[deg.

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] oven until a woodenskewer inserted in ceter comes out clean, about 1 hour. Cool 15 minutesin pan. Loosen edges; invert from pan; let cool. Drizzle with glaze.Serves 12.

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