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Ingredients
| salted butter: 3/4 cup |
| light brown sugar (packed): 2 cups |
| eggs: 3 |
| vanilla extract: 2 tsp |
| zucchini squash (grated): 2 cups (grated) |
| all-purpose flour (unsifted): 2 cups |
| carob flour: 1/4 cup |
| baking powder: 2 1/2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| 2% milk: 1/2 cup |
| pecans: 1 cup (chopped) |
Carob Surprise Cake
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Cream the butter and sugar together until smooth.
- Beat in eggs one at a time.
- Stir in vanilla and grated zucchini.
- sift flour, carob, baking powder and soda, salt and cinnamon together.
- Stir into creamed ingredients alternately with milk.
- Stir in nuts.
- Pour batter into a greased and floured 10 inch tube or bundt pan.
- Bake in a preheated 350°F oven for 50-60 minutes, until a toothpick inserted in the centre comes out clean.