I bet you’ve been thinking all this time, all this lady ever seems to post about is chocolate. And that would be a pretty accurate assumption. I really do have some kind of a sick obsession with it, but every now and then I love to mix it up a bit and do something crazy like add vegetables to my baked goods. I know, it sounds nuts. Oh, and speaking of nuts, this Carrot Zucchini Cake is not only chock full of vegetables, but bursting with chopped nuts and raisins. I would almost go so far as too call this health food if it were not for the cream cheese frosting that is slathered all over the top of the cake.
Today I’m packing this cake and other necessary rations for a little picnic at a location I call my “happy place”. It’s where I like to go when I need to get away from the hustle and bustle of everyday life. It’s a one hour hike into the Santa Monica mountains to an area they call The Rock Pool. Once there you become acutely aware of how quiet it is. No cell phones ringing, no traffic sounds, just the chirping of birds and the rustling of the wind through the trees, and sometimes the splashing of a few ducks that have taken up residence there.
Right at the edge of this tranquil pool is a battered, old picnic table where my group and I will enjoy our lunch. I figure I will have worked off at least 125 calories making this trek so I won’t feel guilty enjoying a generous portion of the cake. I’m glad I found my happy place. I would love to hear where your is. Let me know.
Carrot and Zucchini Cake
From Better Homes & Gardens
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 2 eggs lightly beaten
- 1 1/2 cups finely shredded carrots (3 medium)
- 1 cup shredded zucchini
- 3/4 cup brown sugar, tightly packed
- 1/2 cup raisins (I mixed regular & golden together)
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup vegetable oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 recipe Citrus-Cream Cheese Frosting
- This cake is made in a 13 x 9 pan, ungreased. Preheat your oven to 350 degrees F.
- In a large bowl, you will sift together the flour, baking powder, ginger and baking soda. Set aside.
- In a medium bowl, place the carrots, zucchini, brown sugar, eggs, raisins, walnuts, oil, honey and vanilla. Using a spatula, gently mix the ingredients together. Add the carrot mixture to the flour mixture and combine until all the ingredients are incorporated. Spread the batter into your baking pan.
- Bake for 24-26 minutes until a toothpick inserted in the center comes out clean. Cool the cake completely in the pan on a wire rack before you frost it.
Citrus Cream Cheese Frosting
- 1 – 8 ounce package of cream cheese, softened to room temperature
- 1 cup powdered sugar
- the zest of one orange
Place these ingredients in a medium sized bowl and beat with an electric mixer until light and fluffy.
So, I’ve told you that son #1 is a professional chef, and the guy works all the time. Being in the restaurant business he never has a weekend off, and I suppose that just goes with the territory. Lucky for him he really loves his job. He did however have off the other day and decided to invite his buddies over to watch some football. They were just going to order some pizzas and drink beer, typical guy stuff. Now me, being the hovering mother that I am, felt it necessary to offer these guys a healthy snack. They’re grown men actually, and I probably should have just minded my own business, but I just couldn’t help myself.
I decided to make these zucchini fries for them. I think they’re the perfect snack for sitting around and watching football, all crispy and crunchy. It was just kind of funny when I walked into the family room holding a tray of these and said”hey guys, how about some zucchini!”, they all just looked up at me with this look on their faces like, yay, zucchini…
However, when I returned about an hour later, the tray was empty. Mom’s always right. I’m just sayin’…
- 1 1/2 pounds zucchini, trimmed
- 1/2 cup all-purpose flour
- Kosher salt
- ground black pepper
- 3 large eggs
- 1 1/2 cups panko or plain breadcrumbs
- 1/2 cup grated parmesan cheese
- Preheat the oven to 425 degrees F. Arrange the oven racks in the lower third and center of the oven. Line 2 baking sheets with parchment paper. Cut the zucchini into french fry size sticks about 3″ long.
- Arrange 3 shallow bowls or pie plates in a row. In the first bowl, whisk together the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. In the second bowl, whisk together the eggs, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. In the third bowl, combine the panko, parmesan and 1/2 teaspoon of salt.
- Working in batches, first dip the zucchini in the flour, shaking of the excess. Transfer to the egg mixture and toss until coated. Let the excess egg run off, then coat the zucchini in the panko mixture.
- Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake for 15 minutes and then rotate the pans. Continue baking until panko coating is golden and crisp, 7-12 minutes more.
- Serve right from the oven.