This recipe is over 30 years old. It was given to me by a friend and I fell in
love with it so I call it Mim’s in her honor.
I have modified it several times over the year. The original recipe called for 1 ½ cups of
oil and that made it too oily for me so I cut it in half. My next modification was by accident. I did not have enough sugar to make it once so
I used ½ cup of brown sugar to make the full 1 ½ cups of sugar it needed and
that made it even better. The original
recipe called for grated carrots and zucchini and I decided I wanted the
carrots cooked, so I have been boiling the carrots and blending them in the
blender. It makes for an even moister
cake. The end result is what I consider
the best carrot cake I have ever eaten.
I frost it with a cream cheese frosting.
Mim’s Zucchini/Carrot
Cake
2 cups soft mashed cooked carrots
2 cups grated zucchini (can use frozen)
3/4 cup oil
4 eggs
1 cup sugar
1/2 cup brown sugar
1 tsp vanilla
Mix all of the above well and add:
2 cups flour
2 tsp soda
1 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1 cup chopped nuts (I prefer pecans but you can use walnuts
or none at all)
Cut up carrots in small pieces and just cover top of carrots
with water. Boil until tender. Put in blender with the remaining water and
blend until smooth.
In separate bowl add your drained zucchini, oil, eggs, sugars
and vanilla and mix. You can use frozen
zucchini but drain excess water off. Add
the dried ingredients and mix. Do not
over mix batter. It may be just a little
lumpy and that is fine.
Bake approx 30 at 350 degrees. This is an extremely moist cake and is only
made better by frosting it with cream cheese frosting made of butter, whipped
cream cheese, vanilla, milk and powdered sugar.
It does not need the nuts, but I love nuts.
Frosting
8 oz. of whipped cream cheese
1 cup powdered sugar
1 tsp. vanilla
2 tbs. milk
2 tbs. butter
Bill Crosby used to do a bit about cake having everything
one needed for a meal. I think this one
would meet that and then some. For the meat
group, there are the nuts and eggs; for the fruit and veggie group, there are
carrots and zucchini; for the dairy, the frosting has the milk, butter and
cream cheese; and for the grain, there is the flour. You have all 5 food groups represented. It is a meal in itself. See if you don’t think it is a great
cake.
Today I'm playing with a recipe and developing a bacon bread recipe. If it turns out, I'll share it tomorrow.
I found your blog by accident via Angie Robinson on Facebook. I teach with Staci (I'm the other 8th grade LA teacher) and your recipes look and sound delicious. My husband is an avid meatloaf maker and I'm going to show him your recipe. I think when the cool winds start to blow, he'll be using yours.
ReplyDeleteRight now I'm not doing much cooking or baking...I blame it on the grill, summer, and pretty much laziness. But, looking through your blog, I have spotted lots that I want to make. You can always tell a true cook and baker because they can substitute or deviate from the recipe and the item turns out better. I'm a follower of a recipe to every last teaspoon of ???. So it's fun to read how you substitute and revise.
I'm always pleased when I find a gem each day whether it be a new blog or a new photo I took or whatever that I've forgotten about...I don't have to worry about finding a gem today...I found your blog!!