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Dine Out List/Recipes/Desserts/Carrot-Zucchini Cake
Carrot-Zucchini Cake
3 cups flour
2 (8 ounce) cans crushed pineapple
2 cups sugar
1 cup coarsely shredded carrots
1 cup coarsely shredded zucchini
1 1/2 cups chopped walnuts
1 1/2 teaspoons ground cinnamon
1 cup salad oil
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs
2 teaspoons vanilla
1/2 teaspoon salt
Mix flour, sugar, nuts, cinnamon, baking powder, soda, and salt.
Drain pineapple; reserve juice for glaze.
Beat pineapple, carrots, zucchini, oil, eggs and vanilla; add to flour mixture, stirring until evenly moistened.
Spoon into a well-greased 10-inch or 12-inch plain or decorative tube pan.
Bake in a 350° oven until a wooden skewer inserted in center comes out clean, about 1 hour. Cool 15 minutes in pan.
Loosen edges; invert from pan; let cool. Drizzle with glaze.
Glaze: Mix together 1 cup powdered sugar and 2 tablespoons reserved pineapple juice until smoothly blended.
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