Carrot Zucchini Loaf Cake Recipe by Mangia
Carrot Zucchini Loaf Cake
As quick breads go, carrot is popular and zucchini bread is even more so, which makes this one, with carrot and zucchini, an odds-on favorite. Many versions of zucchini cake contain walnuts, but not this one. It does have the requisite moistness of all well-made zucchini breads and a lovely spicy taste, though. If you are looking to gild this lily, spread a little cream cheese on each slice for a smart accompaniment to any tea tray in the late afternoon.
Ingredients
- 2 cups sifted cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 small zucchini enough for 1 cup grated
- 4 medium carrots enough for 1 cup grated
- ½ cup sugar
- 1 cup honey
- 1 cup safflower or canola oil
- 2 tablespoons unsalted butter at room temperature
- 5 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour loaf pan. Cut a piece of wax paper to fit the bottom of the pan, place the paper in the pan, grease and flour it as well.
- Into a large bowl, sift together the flour, baking powder, baking soda, nutmeg, salt, cinnamon, and cloves.
- Trim but do not peel the zucchini; grate enough to measure 1 cup. Trim the carrots, peel them, and grate enough to measure 1 cup.
- In the bowl of a standing electric mixer, beat together the sugar, honey, oil, and butter on medium speed for several minutes until lightened and smooth. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla and beat for 2 minutes.
- Reduce the mixer speed to low. Add the dry ingredients in two batches, beating until moistened and no streaks of flour show. Scrape down the bowl. By hand, fold in the grated zucchini and carrots until well blended.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour, until golden and a cake tester inserted in the center of the loaf comes out clean. Let cool completely in the pan on a rack; then unmold and slice. The loaf will keep, wrapped tightly in plastic, at room temperature for several days.
