Indulge in the symphony of flavors with our tantalizing Apple, Carrot, and Zucchini Cake infused with the warmth of ginger. This delightful treat is a culinary masterpiece that combines the natural sweetness of apples, the earthy crunch of carrots, the refreshing zest of zucchini, and the invigorating kick of ginger. Each bite offers a harmonious blend of textures and flavors, making it an irresistible dessert or teatime snack.
This recipe collection presents variations of this delectable cake, catering to diverse dietary preferences and taste buds. From the classic Apple, Carrot, and Zucchini Cake with Ginger to the gluten-free and vegan version, each recipe offers a unique twist on this wholesome and flavorful cake. Explore the delectable options, uncover new favorites, and embark on a culinary adventure that will leave you craving more.
APPLE, CARROT AND COURGETTE (ZUCCHINI) CAKE WITH GINGER AND TURMERIC
This apple, carrot and zucchini cake is to die for. Superbly moist on the inside and crspy on the outside, it the ultimate healthy version of a cake where the 5 a day intake is almost achieved. You will go back for more and more without a doubt.
Provided by Ramona Sebastian
Categories Dessert Snack Tea Time
Time 1h10m
Number Of Ingredients 20
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 !
Nutrition Facts : Calories 293 kcal, Carbohydrate 33 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 276 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
ZUCCHINI AND GINGER NAKED CAKE WITH GINGER CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans.
- Grate the zucchini on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze dry.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves together in a large bowl.
- In a second large bowl, whisk the brown sugar, eggs, oil, milk, fresh ginger, vanilla and grated zucchini. Add the flour mixture to the wet ingredients and stir until just combined. Divide the batter between the prepared cake pans; smooth the tops with an offset spatula.
- Bake the cakes until a wooden pick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes, then invert onto a cooling rack and cool completely.
- Use a serrated knife to carefully cut each cake in half horizontally, making four layers.
- For the frosting: Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add the confectioners' sugar, beating until incorporated. Beat in the chopped crystalized ginger.
- To assemble the cake: Place a cake layer on a cake stand or platter. Spoon a quarter of the frosting (about 1 1/2 cups) on top and smooth it evenly with an offset spatula. Stack another cake layer on top; repeat with the frosting. Continue with the remaining cake layers and frosting, leaving the sides of the cake bare. Top with the sliced crystalized ginger.
APPLE, CARROT AND ZUCCHINI CAKE WITH GINGER
This apple, carrot and zucchini cake is to die for. Superbly moist on the inside and crispy on the outside, it the ultimate healthy version of a cake where the 5 a day intake is almost achieved. You will go back for more and more without a doubt.
Provided by Ramona's Cuisine -
Categories Cakes
Time 1h10m
Number Of Ingredients 22
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 APPLE ZUCCHINI BREAD
Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresistible!
Provided by Bonnie G 2
Categories Quick Breads
Time 1h5m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 302.5, Fat 13.7, SaturatedFat 7.4, Cholesterol 54, Sodium 176.6, Carbohydrate 42.6, Fiber 1.2, Sugar 28.2, Protein 3.3
GRANDMA'S APPLE CARROT CAKE
Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
ZUCCHINI CARROT CAKE
I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 21
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.
Nutrition Facts :
Tips:
- To measure flour correctly, spoon it into the measuring cup and level it off with a knife. Do not scoop flour directly from the bag with the measuring cup, as this will result in too much flour being used.
- Grated zucchini and carrots add moisture and sweetness to the cake, so make sure to squeeze out any excess water before adding them to the batter.
- Freshly grated ginger adds a wonderful zing to the cake. If you don't have fresh ginger on hand, you can use ground ginger, but be sure to use half the amount.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
This apple, carrot and zucchini cake with ginger is a delicious and healthy treat that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of sweetness and spice. It's also a great way to use up leftover apples, carrots, and zucchini. So next time you're looking for a healthy and delicious dessert, give this cake a try. You won't be disappointed!
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