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Christie Eubanks: "I usually reduce the amount of sugar I use when I…" Read More
15Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups flour
- 2 cups sugar
- 2 tsp. canela
- 1/2 tsp. salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 3/4 cup vegetable oil
- 4 eggs
- 1 tsp. vanilla
- 2 cups shredded zucchini
- 1 cup shredded carrots
- 1 stick butter (softened)
- 8 oz. cream cheese (softened)
- 3 1/2 cups powdered sugar
- 1 tsp. vanilla
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Reviews(2)
Christie Eubanks 6 years ago
I usually reduce the amount of sugar I use when I bake, but accidentally used the amount called for in this recipe. It turned out great, but a bit too sweet for me. I did add walnuts to the batter for a bit of crunch.
Joyce Miller 9 years ago
This is my husbands favorite cake. The only thing I do differently is to add 4 oz. chopped pecans. My granddaughter and I made 2 of these this morning. One to cut up and put in the freezer without frosting for bag lunches, or quick desserts, the other was frosted for supper tonight.