Zucchini or Carrot cake

27 Sep

Zucchini or Carrot cake

  • 1 c. all-purpose flour
  • 1 c. spelt
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 eggs
  • 1 c. sugar
  • 1 c. rapadura
  • 3/4 c. butter, melted and cooled
  • 3/4 c. buttermilk
  • 2 tsp. vanilla extract
  • 2 c. zucchini or 2 c. carrot, shredded and smushed dry
  • 1 8-oz. can crushed pineapple, drained
  • 1/2 c. shredded coconut
  • 1 c. pecans or walnuts, chopped

Line cake pan(s) (9 1/2 x 13 or 3 9-inch round) with parchment paper; lightly grease and flour paper.

Stir together the flours, baking soda, cinnamon, and salt.  Beat together eggs, sugars, butter, buttermilk, and vanilla.  Add flour, a little at a time, while beating at low speed.  Fold in zucchini/carrot, pineapple, coconut, and nuts.

Bake 350 degrees for 25 to 30 min.  Top with buttermilk glaze, chocolate ganache, and/or cream cheese frosting.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s