SHEET PAN ZUCCHINI CARROT CAKE
This sheet pan cake with zucchini, carrots, and coconut is incredibly moist since it is soaked with freshly squeezed orange juice right after baking. Make sure you squeeze out most of the liquid of the vegetables, otherwise the cake will get too moist.
Provided by Lena
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
- Combine flour, coconut, baking powder, and salt in a bowl.
- Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
- Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 37.1 g, Cholesterol 76.8 mg, Fat 15 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 189.2 mg, Sugar 15 g
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joe hamilton
[email protected]This cake is a great way to get kids to eat their vegetables. They love the sweet flavor and fun texture.
Shantell Terrell
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
farul farul
[email protected]This recipe is a keeper! It's easy to make and always turns out delicious. I've made it several times already and it's always a favorite.
Juliette Castaneda
[email protected]I made this cake for a potluck and it was a big hit! Everyone loved the unique flavor and moist texture.
Hafiz
[email protected]This cake was a little too sweet for my taste. I think I would have preferred it if it had less sugar.
MS TV
[email protected]I'm not sure what went wrong, but my cake didn't turn out as I expected. It was a little too dry and the flavor was a bit bland.
Saida Nuhu
[email protected]This recipe is a great way to use up leftover zucchini and carrots. It's also a delicious and easy cake to make.
Daisy Bruce
[email protected]I loved the flavor of this cake! The zucchini and carrots added a nice sweetness and texture.
Florence Teta Kollie
[email protected]This cake was really easy to make and it turned out great! I would definitely recommend it to anyone looking for a delicious and easy sheet pan cake recipe.
Sirisha Yalla
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I would have liked. I think I might have overbaked it.
Sylvia Were
[email protected]This cake was a little too moist for my taste. I think I would have preferred it if it had been baked in a loaf pan instead of a sheet pan.
riyaz madbor
[email protected]I'm not a big fan of carrot cake, but this recipe was surprisingly good. The zucchini really helped to balance out the sweetness of the carrots.
Khamran Khan
[email protected]I made this cake for my family and they all loved it. It was a great way to use up some of the zucchini from my garden.
Salvad r Lopez
[email protected]This cake was delicious! I loved the combination of zucchini and carrots. It was also really easy to make.
Merlin Lackey
[email protected]I've never made a sheet pan cake before, but this recipe was super easy to follow. It turned out great!
Irene Baaba Larbi
[email protected]This sheet pan zucchini carrot cake was a hit! It was moist and flavorful, and the zucchini and carrots added a nice touch of sweetness and texture.