Carrot Zucchini Treat (Printable Version)
# What You'll Need:
01 -
1 orange, grated for zest.
02 -
2 tablespoons vanilla.
03 -
4 eggs, whole.
04 -
2 cups grated carrots.
05 -
2 cups grated and well-drained zucchini.
06 -
1 cup light brown sugar.
07 -
3/4 cup granulated sugar.
08 -
1 cup vegetable oil (like canola).
09 -
1 teaspoon cinnamon powder.
10 -
1/4 teaspoon ground nutmeg.
11 -
1 teaspoon fine kosher salt.
12 -
1 teaspoon baking soda.
13 -
1 1/2 tablespoons baking powder.
14 -
1/2 teaspoon ground allspice.
15 -
2 cups Gluten-Free 1-to-1 flour mix.
16 -
1 cup broken pistachios, finely chopped.
17 -
8 tablespoons unsalted butter, softened.
18 -
16 oz softened cream cheese.
19 -
4 cups powdered sugar, sifted.
20 -
1 teaspoon pure vanilla extract.
21 -
1/2 teaspoon optional pistachio flavoring.
22 -
Extra pistachios for topping.
# Preparation Steps:
01 -
Turn on your oven to 350°F. Spray baking pans to coat them.
02 -
Use a cheesecloth or a strainer to remove as much water as possible from the zucchini.
03 -
Whisk the eggs, oil, both kinds of sugar, vanilla, and orange zest. Keep beating on high for around 3 minutes.
04 -
In another bowl, combine all your dry ingredients together.
05 -
Gently add the dry mix to the wet ingredients. Stir only until everything comes together. Then, fold in the zucchini and carrots.
06 -
Pour into your prepared pans and bake for 35-45 minutes until cooked through.
07 -
Beat together all the frosting items until creamy. Spread over cool cake and sprinkle with pistachios.
# Additional Tips:
01 -
Premium extracts improve the overall flavor.
02 -
Regular flour can replace gluten-free flour.
03 -
Make sure your zucchini is well-squeezed dry.
04 -
You can bake the layers ahead of time.
05 -
This makes two 8-inch rounds or one 9x13 pan.
06 -
A perfect way to use up fresh garden produce.