Zucchini Pumpkin Cake
This recipe serves 10. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 12g of protein, 31g of fat, and a total of 746 calories. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is a good option if you're following a vegetarian diet. A mixture of eggs, ground nutmeg, raisins, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.Preheat oven to 350 degrees.Beat eggs to blend, add oil, sugar and vanilla.Continue beating until thick and foamy.Stir in zucchini and pumpkin.
Mix remaining ingredients in a separate bowl.Stir dry mixture gently into zucchini mixture just until blended.
Bake for 45 minutes or until toothpick inserted in center comes out clean.Top with cream cheese frosting.CREAM CHEESE FROSTING:.Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.Press pine nuts into sides of cake.Eat Away!