Apple Carrot Or Zucchini Cake Recipes

APPLE, CARROT AND COURGETTE (ZUCCHINI) CAKE WITH GINGER AND TURMERIC

Steps:

• Preheat oven at 180C or 350F and prepare two oven proof loaf pans (8X4in) by greasing those well with butter or line with parchment paper.
• Wash, peel and grate the carrots, courgette and chop the apples.
• Toast and chop the walnuts.
• Squeeze all the juice out of the courgette by using a clean kitchen towel or by simply squeezing a fair amount of grated courgette between your palms until you managed to squeeze all the juice out.
• In a freestanding mixer, mix the softened butter and the sugar until nice and creamy. Add the eggs one by one mixing 30 seconds between them.
• Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger. Mix for a further 30 seconds until it is all incorporated.
• In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.
• Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.
• Add the grated carrots, courgette and chopped apples and the toasted and chopped nuts. Mix all in with a spatula.
• Pour the cake mixture into the prepared tins and bake at 180C in the middle of the oven for about 50 min until it bounces back when pressed slightly and gently in the middle or until they become nice and golden brown. Turn midway if necessary.
• While the cake is baking prepare the frosting by whisking the cream cheese with the sugar and the lemon or orange juice. Add as much lemon/orange juice as needed until it gets to the desired fluidity/consistency, enough to make a beautiful drizzle.
• Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy !

APPLE, CARROT AND ZUCCHINI CAKE WITH GINGER

Steps:

• 1. Preheat oven at 180C or 350F and prepare two oven proof loaf pans (8X4in) by greasing those well with butter or line with parchment paper.
• 2. Wash, peel and grate the carrots, courgette and chop the apples.
• 3. Toast and chop the walnuts.
• 4. Squeeze all the juice out of the courgette by using a clean kitchen towel or by simply squeezing a fair amount of grated courgette between your palms until you managed to squeeze all the juice out.
• 5. In a freestanding mixer, mix the softened butter and the sugar until nice and creamy. Add the eggs one by one mixing 30 seconds between them.
• 6. Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger. Mix for a further 30 seconds until it is all incorporated.
• 7. In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.
• 8. Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.
• 9. Add the grated carrots, courgette and chopped apple and the toasted and chopped nuts. Mix all in with a spatula.
• 10. Pour the cake mixture into the prepared tins and bake at 180C in the middle of the oven for about 50 min until it bounces back when pressed slightly and gently in the middle or until they become nice and golden brown. Turn midway if necessary.
• 11. While the cake is baking prepare the frosting by whisking the cream cheese with the sugar and the lemon or orange juice. Add as much lemon/orange juice as needed until it gets to the desired fluidity/consistency, enough to make a beautiful drizzle.
• 12. Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy

CARROT-ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
• Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
• Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
• Divide batter evenly among prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
• Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

ZUCCHINI CARROT CAKE

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

CHOCOLATE APPLE ZUCCHINI PICNIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish and set aside.
• Stir zucchini, apple, eggs, brown sugar, olive oil, and vanilla extract together in a bowl.
• Sift whole wheat flour, all-purpose flour, cocoa powder, baking soda, kosher salt, and baking powder together in a separate bowl; gently stir into the zucchini and apple mixture until fully incorporated. Spoon batter into prepared baking dish. Sprinkle chocolate chunks and pepitas over the batter.
• Bake in preheated oven until a tester comes out clean, about 25 minutes. Let cool before slicing.

ZUCCHINI CARROT SPICE CAKE

Steps:

• In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.

CARROT APPLE ZUCCHINI BREAD

Steps:

• Bread:.
• Preheat the oven to 350 degrees.
• Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
• Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
• In a separate large bowl, whisk together the butter and sugar.
• Add eggs, orange juice, and vanilla and whisk until combined.
• Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
• Pour into prepared pans.
• Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
• Let cool completely before icing.
• Cream Cheese Glaze/Frosting:.
• Cream together cream cheese and butter with a hand mixer.
• Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
• Frost bread and enjoy.