Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Birthdays
More Recipes Like This
Chocolate Zucchini Cake I
Zucchini Cake II
Zucchini Cake IV
Chocolate Zucchini Cake II
German Apple Cake I
MORE
Top Related Articles
Carrots Are Tops
Decorating a Flag Cake
Pumpkin Cake Roll (Video)
Sneak Some Zucchini Onto Your Neighbor's Porch Night
Apple Desserts
Assembling a Wedding Cake
High Altitude Cake Baking
Decorating a Wedding Cake
Making Apple Pie Filling
An Apple a Day
Related Collections
Apple
Carrot
Carrot Cakes
Fall - Fresh Apples
Spice Cakes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Apple, Carrot, Or Zucchini Cake
SUBMITTED BY:
Carla A.
PHOTO BY:
Shanna
"This is a terrific cake--it can be made with apples, carrots, or zucchini! Serve with whipped cream. Add some cinnamon, nutmeg, or cloves to the whipped cream for a lightly spicy treat!!"
RECIPE RATING:
Read Reviews
(50)
Review/Rate This Recipe
Original recipe yield 9 x 13 inch cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 cups peeled, cored and shredded apple
2 cups white sugar
2 eggs
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan.
Bake for 40 minutes. Serve warm or cooled.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Sep. 11, 2003 by LISIL_QT
X
Full Review
LISIL_QT
Sep. 11, 2003
This is really a great recipe. It's fast and easy and doesn't have a lot of ingredients. A good thing to note is that the batter is very coarse and thick until you add the carrot, zucchini or apple to it; after that, the batter becomes a really nice consistency. Makes great muffins too!
Was this review helpful?
[
YES
]
13 users found this review helpful
This is really a great recipe. It's fast and easy and doesn't have a lot of ingredients. A...
MORE
MORE
Reviewed on Sep. 1, 2003 by
YOLEELEE
X
Full Review
YOLEELEE
Sep. 1, 2003
~An overall awesome recipe! I have tried the carrot version a number of times and it always turn out SO moist and delicious. The oil is a lot easier than butter or margarine and I found that this recipe uses less oil then any other carrot cake recipe I have tried. It beat my favorite cookbooks' carrot cake recipe! The only thing is that every time I make it I have to ad about 1/4 cup of water, otherwise the cake does not look like a cake batter. Nevertheless, it turns out AWESOME and MOIST!!! Thanks Carla!~~
Was this review helpful?
[
YES
]
9 users found this review helpful
~An overall awesome recipe! I have tried the carrot version a number of times and it always...
MORE
MORE
Reviewed on Mar. 9, 2006 by jozoo
X
Full Review
jozoo
Mar. 9, 2006
I really like this recipe with zucchini, because it isn't as greasy as most zucchini "bread" recipes. Sometimes I add raisins, instead of walnuts, which I think goes really well with the zucchini. Also, I often substitute whole wheat flour for half of the flour, which gives it a nice heartier texture. This recipe is very versatile.
Was this review helpful?
[
YES
]
8 users found this review helpful
I really like this recipe with zucchini, because it isn't as greasy as most zucchini "bread"...
MORE
MORE
Reviewed on Sep. 22, 2003 by CEHOUY
X
Full Review
CEHOUY
Sep. 22, 2003
The "batter" turned out crumbly. You need to add another 1/2 cup of oil and 2 more eggs to get the batter consistency. The flour to wet ingredient ration is not correct. This recipe will not be successful without it. After the extra ingredients are added, then it is a wonderful cake!
Was this review helpful?
[
YES
]
8 users found this review helpful
The "batter" turned out crumbly. You need to add another 1/2 cup of oil and 2 more eggs to...
MORE
MORE
Reviewed on Jun. 1, 2005 by LINDALOU2002
X
Full Review
LINDALOU2002
Jun. 1, 2005
I made this for my father-in-laws birthday as apple topped with some Kool whip that I had added cinnamon too. It was a big hit!
Was this review helpful?
[
YES
]
5 users found this review helpful
I made this for my father-in-laws birthday as apple topped with some Kool whip that I had...
MORE
MORE
Reviewed on Jul. 28, 2005 by SAMMI184
X
Full Review
SAMMI184
Jul. 28, 2005
This (carrot) cake was absolutely delicious! I added a little bit of flaked coconut and my little ones devoured it, even my picky 5 year old! I was searching for a carrot cake that didn't use as much oil as the others and this is definetly the one! This recipe is a keeper!!
Was this review helpful?
[
YES
]
4 users found this review helpful
This (carrot) cake was absolutely delicious! I added a little bit of flaked coconut and my...
MORE
MORE
Reviewed on Dec. 21, 2004 by
RAZZMATAZZ
X
Full Review
RAZZMATAZZ
Dec. 21, 2004
Notice that a lot of reviews describe this cake as "moist". Well, that's not the word I would use. I'd go with "wet". Or maybe "gooey". It's also sickeningly sweet. I used only one and a half cups of sugar and it was so sweet that just one bite left me with an unpleasant aftertaste of sugar in my mouth for the rest of the day. I made the apple version of this cake for an office party and the only way I could console myself for the embarrassment I endured was with the thought of writing a negative review later. I don't think I will try this recipe again, but if for some reason I do, I'll use one cup of sugar and three cups of apple. That might be slightly more palatable.
Was this review helpful?
[
YES
]
4 users found this review helpful
Notice that a lot of reviews describe this cake as "moist". Well, that's not the word I would...
MORE
MORE
Reviewed on Aug. 11, 2003 by WhirledPeas
X
Full Review
WhirledPeas
Aug. 11, 2003
This bread was very moist.I used a combination of carrots and apple...yumm! I recommend that you put a little salt on the zuchinni and let the zuchinni sit for 20-25 minutes. This will get some of the water out of the zuchinni, making a lighter bread. (If you use the zuchinni.) I used brown sugar in place of the white sugar, and it was just as tasty. I also cut the amount of sugar, and the bread was still naturally sweet and yummy.
Was this review helpful?
[
YES
]
4 users found this review helpful
This bread was very moist.I used a combination of carrots and apple...yumm! I recommend that...
MORE
MORE
Reviewed on Sep. 11, 2003 by TRUCKERDOO
X
Full Review
TRUCKERDOO
Sep. 11, 2003
I halved this recipe, and maybe that killed it, because it was kind of disapointing—very dense and chewy.
Was this review helpful?
[
YES
]
3 users found this review helpful
I halved this recipe, and maybe that killed it, because it was kind of disapointing—very dense...
MORE
MORE
Reviewed on Sep. 11, 2003 by ALOHALOLI
X
Full Review
ALOHALOLI
Sep. 11, 2003
Excellent moist recipe. So easy, my husband has claimed this to be his recipe to make. He like the accolades that come with it.
Was this review helpful?
[
YES
]
3 users found this review helpful
Excellent moist recipe. So easy, my husband has claimed this to be his recipe to make. He...
MORE
MORE
ADVERTISE WITH US
ADVERTISEMENT