Pumpkin/Zucchini/Carrot Cake
Makes:
2 9x13 in. cakes, 24 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- 6 cups flour
- 3 tsp. baking powder
- 4 tsp. baking soda
- 4 tsp. cinnamon/pumpkin spice
- 2 cans/4 cups carrots, zucchini, pumpkin
- 4 1/2 cups sugar
- 2 cups corn/vegetable oil
- 8 large eggs
- 2 tsp. vanilla
- Buttercream Icing:
- 4 Tbsp. Butter
- 2 cups powdered sugar
- 1 tsp. vanilla
- 3 Tbsp. milk (add milk 1 Tbsp. at a time)
make it
Combine dry ingredients in separate bowl, add slowly to wet ingredients.
Lightly grease/dust cake pans. Pour batter into pans.
Bake at 375 degrees F for 40 minutes.
Notes
