A couple of Vegetable desserts: Carrot Cake and Zucchini Muffins

I was recently reminded by one of my favorite friends that I had made a carrot cake for her shower (gosh–15 years ago?–I don’t remember!)  She kindly said it’s the best she’s ever had.  I’m a sucker for that kind of stuff, so thanks Melissa!!   I want to share it with you.  I’m pretty sure I got the recipe from Oscar Taylor’s.  That place was all the rage in the 70’s and 80’s!

CARROT CAKE (I think this came from the old Oscar Taylor’s)

2 cups flour                 2 tsp. baking soda                2 tsp. baking powder

1 tsp. cinnamon          1 tsp. salt                                2 cups sugar

1 1/2 cups oil                2 cups shredded carrot       8 oz. crushed pineapple (don’t drain)

4 eggs, beaten              1/2 cup nuts                           2 cups shredded coconut

Mix all dry ingredients in one bowl.  Mix all wet ingredients in another bowl, then add to each other in batches.  Add nuts last and fold in.  Bake in a 9×13 pan, or 3 round cakepans about 45 minutes at 350 degrees.

Make a cream cheese mousse for filling between layers.  Double the recipe if you are also using it as a frosting for layer cake.  MOUSSE:  8 oz. softened cream cheese, 1 stick softened butter, and about 3 1/2 cups powdered sugar.  The picture above is 3 layers with mousse filling, and Coolwhip as the frosting.  I did the Star tip method, just going in swirls.  Very easy!



3 beaten eggs                      2 cups sugar                    1 Tbs. vanilla

2 cups grated zucchini      1 Tbs. cinnamon             1 tsp. salt

1 cup oil  (in those days we just used Crisco Oil.  Now we have canola, olive, and every kind of weird oil you can think of.  Just use regular cooking oil such as Mazola or canola)

2 cups sifted flour               2 tsp. baking soda         1 tsp. baking powder

1 cup chopped nuts (raisins optional)

I seldom follow an unusual method, but this recipe seems to make a difference.  So try it!  Over boiling water, beat eggs till frothy.  Add sugar, vanilla, oil, beat until lemon colored and thick.  (This is really important because you sometimes get a lump of soda that is really bitter)  Put the dry ingredients into a bowl and make a “well” in the middle.  Pour in the wet ingredients and start mixing!  When all is nicely mixed, add nuts and raisins.  Pour into muffin tins or greased bread pans.  Bake at 350 degrees 20-30 minutes.  NOTE:  If you are making mini muffins, they only bake about 15 minutes.  Breads take longer, so keep testing with a knife or your usual testing method.

No wonder Oscar Taylor’s was so popular!!!



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