Apple, Carrot, Or Zucchini Cake Recipe

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Most Helpful Positive Review

Mar 09, 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.

—jozoo

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Most Helpful Critical Review

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!

—CEHOUY

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122 Ratings

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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!

—LISIL_QT

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Sep 01, 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!~~

—YOLEELEE

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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.

—WhirledPeas

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Mar 25, 2010

Only just misses 5 stars. I made it using 3 cups carrot and 1 cup zucchini. This recipe uses far less oil than most recipes of this variety, and I believe that's because it uses double the carrot (zucchini/apple) that other recipes do. The result is a super moist, yet not heavy, cake. Two things that need a little tinkering. First is sugar - 2 cups is WAY too much. I found 1-1/2 cups to be perfect. The second is the spice. As written, it was inadequate to my palate. I would up the cinnamon to 3 tsp (or one TB,) the nutmeg is fine when using apple, but I'd add 1/4 tsp allspice and 1/4 tsp cloves, as well, and get rid of the nutmeg altogether if using only zucchini and/or carrot (meaning when apple is not used.) The 40 minute timing was dead-on in my meticulously calibrated oven, using a 9"X13" pan. Frosted it when cool with a not-too-sweet cream cheese frosting.

—Baricat

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Sep 27, 2006

4/7/05 This is Very Yummy. My whole family loved it!! (Even those who don't like carrots). I was nervous about how dry the mixture was at first, as it said "Pour into pans" I thought no way this is ever going to pour, so I came back to the web and read the reviews... Dumpped the carrots in and sure enough, it all worked out beautifully. Thanks for sharing this great recipe! *** 9/27/06 *** We still use this recipe!! It's a family Favorite!

—azmamma

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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.

—RAZZMATAZZ

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Nutrition

Calories
257 kcal
13%

Carbohydrates
37.9 g
12%

Cholesterol
24 mg
8%

Fat
11.1 g
17%

Fiber
1.6 g
7%

Protein
3.2 g
6%

Sodium
278 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple, Carrot, Or Zucchini Cake

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 257
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 1.4g 7 %
Cholesterol 24mg 8 %
Sodium 278mg 11 %
Potassium 83mg 2 %
Total Carbohydrates 37.9g 12 %
Dietary Fiber 1.6g 7 %
Protein 3.2g 6 %
Sugars 25.4g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 2 %
Iron 10 %
Thiamin 14 %
Niacin 12 %
Vitamin B6 4 %
Magnesium 6 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.