A neighbor gifted me with a giant zucchini the other day. My first inclination was to make zucchini bread, but then I ran across this recipe in one of my Amish cookbooks.
I’m pretty sure that the 3 cups of veggies in this cake off set the naughtiness of the cream cheese frosting.
The only change I made to the recipe was to bake it in a jelly roll pan instead of a 9×13 size. I would also like to say that I did shred the carrots and zucchini the way the Amish would. I don’t have a food processor, but I want one. I want much.
Here’s what you’ll need: [Read more…] about Zucchini Carrot Cake with Cream Cheese Frosting