Zucchini Carrot Treat (Print Version)
# Ingredients:
01 -
1/2 teaspoon pistachio extract (optional).
02 -
4 eggs.
03 -
2 cups shredded zucchini, well-drained.
04 -
1 cup oil made for cooking, like canola.
05 -
3/4 cup white sugar.
06 -
1/2 teaspoon allspice.
07 -
1/4 teaspoon nutmeg spice.
08 -
1 cup brown sugar (lightly packed).
09 -
8 tablespoons softened butter.
10 -
1 teaspoon vanilla (extract).
11 -
1 orange for its zest.
12 -
2 cups finely shredded carrots.
13 -
1 teaspoon kosher salt.
14 -
1 teaspoon baking soda powder.
15 -
1 1/2 tablespoons baking powder.
16 -
1 teaspoon ground cinnamon.
17 -
16 oz softened cream cheese.
18 -
4 cups powdered sugar for sweetness.
19 -
Chopped pistachios for decorating.
20 -
2 cups gluten-free flour, measured precisely.
21 -
1 cup finely chopped pistachio nuts.
22 -
2 teaspoons vanilla extract.
# Instructions:
01 -
Turn your oven on to 350°F and get your pans ready by spraying them lightly.
02 -
Remove as much liquid as you can from the zucchini using a cheesecloth or strainer.
03 -
Mix the eggs, oils, sugars, orange zest, and vanilla together for a few minutes at high speed.
04 -
In a separate bowl, stir together the dry ingredients.
05 -
Gently add the dry mixture into the wet stuff. Don't overmix—it should just come together. Stir in the carrots and zucchini gently.
06 -
Pop the batter in for about 35 to 45 minutes. Keep an eye on it so it doesn't overbake.
07 -
Blend together everything for the frosting until it's smooth, then spread it over the cake once cooled. Sprinkle with pistachios for a nice touch.
# Notes:
01 -
Use extracts of better quality for richer flavors.
02 -
Switch out gluten-free flour for regular if needed.
03 -
Spend time draining zucchini so the batter doesn't get too wet.
04 -
Bake the layers ahead if you're short on time.
05 -
Fits two 8-inch round pans or a 9x13 pan.
06 -
Perfect for using up fresh garden veggies.