Carrot Zucchini Frosting (Print Version)
# Ingredients:
01 -
2 cups drained zucchini, shredded.
02 -
2 cups shredded carrots.
03 -
4 large eggs.
04 -
1 cup oil (canola works well).
05 -
2 tablespoons of vanilla extract.
06 -
1 cup of light brown sugar.
07 -
3/4 cup of white sugar.
08 -
The zest from 1 orange.
09 -
1 cup of chopped pistachios.
10 -
1 1/2 tablespoons of baking powder.
11 -
2 cups of gluten-free all-purpose flour.
12 -
1 teaspoon of ground cinnamon.
13 -
1 teaspoon baking soda.
14 -
1/4 teaspoon ground nutmeg.
15 -
1/2 teaspoon allspice.
16 -
1 teaspoon kosher salt.
17 -
16 oz of soft cream cheese (room temp).
18 -
8 tablespoons of softened butter.
19 -
1 teaspoon vanilla extract.
20 -
4 cups of powdered sugar.
21 -
1/2 teaspoon pistachio extract, optional.
22 -
Extra pistachios, to sprinkle on top.
# Instructions:
01 -
Turn oven to 350ºF. Spray pans with non-stick coating.
02 -
Squeeze out zucchini using cheesecloth or a fine strainer.
03 -
Whisk eggs, oil, both sugars, orange zest, and vanilla together. Keep it going for around 3 minutes on high speed.
04 -
Mix flour, spices, baking soda, salt, and baking powder in another bowl.
05 -
Slowly add the dry mix into the wet mixture. Stir until just combined, then fold in the shredded zucchini and carrots.
06 -
Pour the batter into pans and bake for 35-45 minutes. Check with a toothpick to see if it's done.
07 -
Blend butter, cream cheese, vanilla, and pistachio extract until creamy. Gradually add powdered sugar, then frost the cooled cake. Top with extra nuts.
# Notes:
01 -
Pick good-quality vanilla, it makes a difference.
02 -
Swap in regular flour if gluten isn't an issue.
03 -
Drain zucchini properly for better texture.
04 -
Bake the cake layers ahead of time if needed.
05 -
Makes one 9x13 pan or two 8" round cakes.
06 -
Perfect for sneaking in those summer veggies.