Name: Sheet Pan Zucchini Carrot Cake
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: All-purpose flour - 4 cups; Shredded coconut - 1 cup; Baking powder - 6 teaspoons; Salt - 1 pinch; Unsalted butter, at room temperature - 1 ⅛ cups; White sugar - 1 ¼ cups; Vanilla sugar - 4 teaspoons; Eggs - 6; Finely grated zucchini, excess moisture squeezed out - 2 ¼ cups; Finely grated carrots, excess moisture squeezed out - 2 ¼ cups; Milk, or more as needed - 4 tablespoons; Orange, juiced - 1 large

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Zucchini Carrot Cake

1. All-purpose flour - 4 cups

2. Shredded coconut - 1 cup

3. Baking powder - 6 teaspoons

4. Salt - 1 pinch

5. Unsalted butter, at room temperature - 1 ⅛ cups

6. White sugar - 1 ¼ cups

7. Vanilla sugar - 4 teaspoons

8. Eggs - 6

9. Finely grated zucchini, excess moisture squeezed out - 2 ¼ cups

10. Finely grated carrots, excess moisture squeezed out - 2 ¼ cups

11. Milk, or more as needed - 4 tablespoons

12. Orange, juiced - 1 large

How to cook deliciously - Sheet Pan Zucchini Carrot Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.

2. Stage

Combine flour, coconut, baking powder, and salt in a bowl.

3. Stage

Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.

4. Stage

Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.

5. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.