Kooking with Ken

Carrot-Zucchini Marble Cake


Sorry for the advertisement, but this site costs money to operate and donations didn't cover it.
I combined my Carrot Cake and Zucchini Chocolate cakes into this marble cake.

3/4 cube butter, softened
6 ounces cream cheese, softened
1 1/2 cups shredded carrots (2 large carrots)
1 1/2 cups shredded zucchini (1 7 inch zucchini)
1 cup pecans, chopped, divided
1/4 cup nuts walnuts
4 eggs, divided
1 cup Canola oil, divided
2 cups white granulated sugar, divided
1 1/2 teaspoon vanilla extract, divided
2 cups all-purpose flour, divided
1 teaspoons baking powder
2 teaspoons baking soda, divided
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon nutmeg
1 teaspoon allspice
3/8 cup unsweetened coco powder
3 cups confectioners' sugar
1/2 teaspoon lemon juice

  1. Set out butter and cream cheese to soften.
  2. Prepare carrots, zucchini, and nuts.
  3. In a large bowl, beat together 2 eggs, 1/2 cup oil, 1 cup granulated sugar, and 1 teaspoon vanilla extract.
  4. In a small bowl, blend 1 cup flour, 1 teaspoon baking powder, 1 teaspoon backing soda, 1 teaspoon cinnamon, nutmeg, and allspice.
  5. Add flour blend to egg blend and mix well.
  6. Add carrots and stir.
  7. Fold in 1/2 cup of pecan nuts.
  8. Set aside carrot mixture.
  9. In a medium bowl, mix together the 1 cup flour, 3/4 cup sugar, cocoa, 1 teaspoon backing soda, and 1/2 teaspoon cinnamon.
  10. In a small bowl, mix 2 eggs and 1/2 cup oil.
  11. Add egg mixture to flour mixture and mix well.
  12. Fold in the zucchini and walnuts until evenly mixed.
  13. Set aside.
  14. Preheat oven to 350 dF.
  15. Grease and flour an oven safe 9 inch by 13 inch backing pan.
  16. Spoon both batters into backing pan in a random patter, almost a checkerboard pattern.
  17. Gently pull a knife through the patterns of batter, making swirls, but to not mix and blend evenly. Create a marble look.
  18. Bake 50 minutes until tester or knife comes out clean.
  19. Cool 10 minutes and turn onto a cooling rack.
  20. While the cake is cooling, in a medium bowl, combine butter, cream cheese, confectioners' sugar, remaining vanilla, and lemon juice.
  21. Beat until smooth.
  22. Mix in 1/2 cup pecan nuts.
  23. Frost cake.
  24. Enjoy and refrigerate leftovers.

This page last updated: Monday, 29-May-2017 08:50:39 EDT

Sorry for the advertisement, but this site costs money to operate and donations didn't cover it.

Web Design
This site maintained by Kenneth A. Larson.
Copyright © 2007 - 2017, Kenneth A. Larson. All Rights Reserved.
Website content including photographic and graphic images may not be redistributed for use on another website.

This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...

Home | Forum | Contact

Valid HTML 5 Transitional Valid CSS!