Carrot Zucchini Treat (Print Version)
# Ingredients:
01 -
1 orange, zest removed and finely grated.
02 -
1 cup of brown sugar, packed.
03 -
4 eggs, beaten.
04 -
2 cups of finely shredded zucchini, thoroughly drained.
05 -
2 cups of grated carrots.
06 -
2 tablespoons plain vanilla extract.
07 -
3/4 cup granulated sugar.
08 -
1 cup vegetable oil, like canola.
09 -
1 1/2 tablespoons baking powder.
10 -
2 cups of Gluten Free 1:1 flour for baking.
11 -
1 teaspoon of ground cinnamon.
12 -
1/2 teaspoon of allspice.
13 -
1/4 teaspoon of ground nutmeg.
14 -
1 teaspoon baking soda.
15 -
1 teaspoon kosher salt.
16 -
1 cup finely chopped pistachios.
17 -
16 ounces of cream cheese, softened to room temp.
18 -
8 tablespoons of soft butter.
19 -
1 teaspoon pure vanilla extract.
20 -
Optional: 1/2 teaspoon pistachio flavoring.
21 -
4 cups sifted powdered sugar.
22 -
Pistachios (chopped) for garnish.
# Instructions:
01 -
Turn oven to 350°F and lightly coat baking pans with non-stick spray.
02 -
Using a mesh strainer or cheesecloth, squeeze out excess water from shredded zucchini.
03 -
In a mixer, combine eggs, oil, both sugars, vanilla, and orange zest. Whip on high for about 3 minutes.
04 -
In a separate bowl, stir together the dry ingredients till evenly blended.
05 -
Pour the dry mix into the wet mixture and stir until it just comes together. Gently fold in the zucchini and carrot shreds.
06 -
Pour batter into prepared pans. Place in oven and bake 35 to 45 minutes, checking that it's fully set.
07 -
Using a mixer, whip cream cheese, butter, vanilla, pistachio flavoring, and powdered sugar until smooth. Spread over the cooled cake and sprinkle on pistachios.
# Notes:
01 -
Opt for good-quality vanilla for richer flavor.
02 -
Regular flour works fine as a replacement.
03 -
Make sure to wring out all water from zucchini.
04 -
Cake layers can be baked in advance.
05 -
You'll get two 8-inch rounds or a 9x13 layer.
06 -
It's perfect for using up extra garden zucchini.