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One year we had a plentiful zucchini crop, so I experimented with a carrot cake recipe I had until it came out right. I love the tangy orange flavor in the cake and frosting.
Ingredientes
- Cake:
- 1/2 Cup Golden Raisins
- 1 Cup Boiling Water
- 3/4 Cup Granulated Sugar
- 1/2 Cup Vegetable OIl
- 2 Large Eggs
- 1/2 Cup All Bran Cereal
- 1 1/2 Tsp. Fresh Orange Zest
- 1 Tsp. Vanilla Extract
- 1 Cup All Purpose Flour
- 1 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Nutmeg
- 1/4 Tsp. Salt
- 1 Cup Zucchini, Shredded
- Frosting:
- 3 Oz. Pkg. Reduced-Fat Cream Cheese, Softened
- 1 Tbsp. Butter, Softened
- 1 Tsp. Fresh Orange Zest
- 1 1/2 Cups Powdered Sugar
- 1/2 - 1 Tsp. Water
Direcciones
- Prepare Cake: Place raisins and water in a bowl; let stand for 5 minutes. Drain; set raisins aside.
- In a bowl, combine sugar, oil and eggs; mix well. Stir in cereal, orange peel and vanilla. Combine dry ingredients; add to sugar mixture; mix well.
- Stir in zucchini and raisins. Pour into a greased 11-in. x 7-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.
- Prepare Frosting: In a bowl, beat cream cheese, butter and orange peel until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake. Refrigerate leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 10 servings | |
| Calories 361 | |
| Calories from Fat 144 | 40% |
| Total Fat 16.31g | 20% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 0.28g | |
| Cholesterol 54mg | 18% |
| Sodium 308mg | 13% |
| Potassium 145mg | 4% |
| Total Carbs 51.96g | 14% |
| Dietary Fiber 1.2g | 4% |
| Sugars 38.57g | 26% |
| Protein 3.78g | 6% |
