Easy Magic Unicorn Cookies Recipe

Vanilla pudding mix is the magical ingredient that makes a wonderfully soft cookie that almost melts in your mouth. Using the pink and blue candy morsels adds even more vanilla flavor with fun new colors.

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

Using a cookie scoop makes perfectly sized little mounds of cookie dough. It looks nice to have a stack of cookies of the same size, of course. But, there is another purpose as well. It’s best to have your cookies of a uniform size so everything finishes baking at the same time.

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

I learned a new thing when making these cookies. Not all sheet pans are created equally! Rather than wait until the baking sheets cooled, I got out one of the older cookie sheets.

I was very surprised by the differences in the cookies.

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

I used this sheet pan which allows for 18 cookies each. Mom has two of them. She bought the biggest that would easily fit in our oven.

Don’t forget to measure your oven!

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

These cookies in the photographs here are a beautiful cookie and they melted perfectly, producing cookies a little bigger than 2 ½”.

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

Surprisingly, the cookies made on the older cookie sheet didn’t melt and then just sort of sat there until they cooked too long on the outside but not fully cooked on the inside. I never would have made this connection, if this hadn’t happened. Those cookies didn’t get photographed! ha!

24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman

From now on, I’m going to be certain to use the higher quality sheets, even if it means that I need to be more patient.

Nestle Toll House Unicorn Vanilla Chip Morsels
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5 from 1 vote

Easy Magic Unicorn Cookies

Vanilla pudding mix is the magical ingredient that makes a wonderfully soft cookie that almost melts in your mouth. Using the pink and blue candy morsels adds even more vanilla flavor with fun new colors.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: Candy Morsels, Unicorn, Vanilla
Servings: 48 cookies
Calories: 114kcal

Ingredients

Dry Ingredients

  • 2 cups All Purpose Flour
  • 1 3.4 oz box Instant Vanilla Pudding Mix
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Other Ingredients

  • 1 cup Unsalted Butter (two sticks) softened
  • 1 cup Brown Sugar packed
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs
  • 1 10 oz pkg Nestle Toll House Unicorn Vanilla Morsels

Instructions

  • Preheat oven to 350“.
  • In medium bowl, whisk together flour, pudding mix, soda and salt until fully mixed. Set aside.
  • In larger bowl, mix together softened butter and brown sugar until well mixed and creamy. Add vanilla and eggs. Mix well.
  • Add about 1/2 to 3/4 cup of flour mixture to larger bowl and mix well. Continue adding this amount to flour mixture mixing after each addition until all is fully mixed.
  • Stir in vanilla morsels.
  • Using medium size (1 ½") cookie scoop, drop on parchment paper covered baking sheet, about two inches apart.
  • Bake 9-11 minutes, until edges have just begun to brown. Remove and allow to cool slightly before removing the cookies to a rack for further cooling. Do not store until completely cooled.
  • Yields 4 dozen cookies.

Notes

Inspired by Super Soft Sprinkle Pudding Cookies at Cookies & Cups.

Nutrition

Calories: 114kcal

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24Bite Recipe: Easy Magic Unicorn Cookies Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Lemon and Mandarin Orange Fluff Salad Recipe

My grandmother’s favorite lemon dessert! It’s so easy to make, with only three ingredients. It’s light and fruity and delicious. My mom serves it at Thanksgiving dinner.

24Bite Recipe: Lemon and Mandarin Orange Fluff Salad Recipe by Christian Guzman

Only Three Ingredients

There are only three ingredients to this recipe.

  • Gelatin squares
  • Mandarin Oranges
  • Whipped Topping
24Bite Recipe: Lemon and Mandarin Orange Fluff Salad Recipe by Christian Guzman

If you buy the big jar of mandarins and the big Cool Whip, you can save the extra for something else. I ate all the extra mandarins while the Jell-O was refrigerating and the Cool Whip was saved for pie!

The mandarin oranges will be drained completely. And, I do mean completely. If your mandarins are wet, it’s going to dissolve the whipped topping.

Cutting the Gelatin

24Bite Recipe: Lemon and Mandarin Orange Fluff Salad Recipe by Christian Guzman

You’ll make a square grid over the top of the gelatin to cut into squares. I just used a spatula to remove them but, if they stick too much, you can place your pan inside a different pan of hot water for about 10 seconds to help with releasing.

24Bite Recipe: Lemon and Mandarin Orange Fluff Salad Recipe by Christian Guzman

Garnish with lemon slices and mint leaves for extra color.

Nordic Ware Natural Aluminum Commercial High-Sided Sheet Cake Pan with Lid



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5 from 1 vote

Lemon and Mandarin Fluff Salad Recipe

My grandmother's favorite lemon dessert! It's so easy to make, with only three ingredients. It's light and fruity and delicious. My mom serves it at Thanksgiving dinner.
Prep Time6 hrs 10 mins
Total Time6 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Jello, Lemon, Mandarin Oranges, Whipped Topping
Servings: 12 servings
Calories: 155kcal

Equipment

  • 11 x 17" baking pan or sheet pan, preferably aluminum or high quality glass

Ingredients

  • 4 cups Boiling Water
  • 3 3-ounce boxes Lemon Jello
  • 8 ounces Whipped Topping like Cool Whip
  • 1 15-ounce can Mandarin Oranges

Instructions

  • I use a tea kettle to make the boiling water. It helps to ensure that I get the correct amount of water.
  • Pour the powdered jello into a large mixing bowl. Pour boiling water over it and stir until dissolved, about 1 minute.
  • Pour into 11 x 17" baking or sheet pan. It's very hot so use caution and use a quality pan since you don't want it to shatter due to the heat.
  • Place in refrigerator. Again, it's hot. Use pot holders or dish towels under it.
  • Leave in refrigerator until set, at least six hours or overnight.
  • Drain mandarin oranges and strain well. Place on a paper towel or dish towel to remove as much moisture as possible.
  • Cut lines of squares in the gelatin. Place the sheet pan in a pan of hot water for 10 seconds if the gelatin doesn't release from the pan. Add all the square gelatin pieces to a large mixing bowl.
  • Add the whipping topping and mandarin oranges. Stir gently. 12 servings.

Nutrition

Calories: 155kcal

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24Bite Recipe: Lemon and Mandarin Orange Fluff Salad Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Southern Fresh Peach Pie Recipe

Deliciously spiced peach pie, made with fresh farmers market peaches, topped with whipped topping or warm from the oven with vanilla ice cream. You can’t ask for more than that on a beautiful summer day!

24Bite Recipe: Southern Fresh Peach Pie Recipe by Christian Guzman

Peach season is here! This is the time when we can actually get peaches that don’t require a lot of ripening on the counter.

24Bite Recipe: Southern Fresh Peach Pie Recipe by Christian Guzman

I used spices that I like from our pantry. Feel free to use allspice or nutmeg, if you prefer it over the spices I’ve used. 1/2 teaspoon of each is fine, but I really, really like cinnamon so I’ve doubled it.

We like to use real cinnamon instead of cassia. If you’re using cassia, you may want to reduce the quantity of it by half in the recipe.

24Bite Recipe: Southern Fresh Peach Pie Recipe by Christian Guzman

Double Pie Crust

I’m not quite ready to try making pie crust and we always have pie crust in the freezer. It makes it so much easier. You can, of course, make your own pie crust, if you prefer.

For this pie, I’ve used a template to make the cut out of the top crust. So easy! There are several different shapes but this one seems the easiest. Don’t forget to dust the crust with flour, top and bottom, to keep it from sticking when using the template.

This is a fantastic invention that makes it so you don’t have to form little bits of foil covers for the crust to prevent burning. It adjusts to fit different pie pan sizes. Just remember to put it on the pie after it’s been in the oven for a little bit otherwise it will dent the pie. Also, it doesn’t work as well on the pie plate we have that has the build-in handles. Plain round pans work best.

24Bite Recipe: Southern Fresh Peach Pie Recipe by Christian Guzman

Don’t forget to add whipped topping or vanilla ice cream. Yum!



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5 from 1 vote

Southern Fresh Peach Pie Recipe

Deliciously spiced peach pie, made with fresh farmers market peaches, topped with whipped topping or warm from the oven with vanilla ice cream.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert, Pie
Cuisine: American
Keyword: Peach, Pie Crust
Servings: 8 slices
Calories: 292kcal

Equipment

  • 9-inch pie plate (regular, not deep dish)

Ingredients

  • 1 Prepared Double Crust Pastry
  • 2 1/2 pounds Peaches (about 4 large peaches) peeled and sliced into thin wedges
  • 1/2 Lemon
  • 2 tablespoons Corn Starch
  • 1/2 cup Sugar
  • 1/2 teaspoon Cardamom
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1 Egg White slightly beaten

Instructions

  • Preheat oven to 425°.
  • Place peach wedges in medium bowl, sprinkle on juice from 1/2 lemon.
  • In small mixing bowl, stir together corn starch, sugar and spices. Pour over peaches and stir gently.
  • Place crust in bottom of pie plate, add peach mixture, smooth out the top.
  • Optional: Cut out shapes in the second crust, as desired.
  • Carefully place second crust on top of peaches and seal the edges by fluting or pressing with a fork or flat of knife.
  • Brush top with egg white.
  • Place in center of oven and bake for 15 minutes.
  • Reduce heat to 375°, cover edges with foil or pie plate ring. Continue cooking for 30-35 minutes until pie is golden and filling is bubbly. Cool on wire rack. Cut into 8 slices. Serve with whipped topping or vanilla ice cream.

Nutrition

Calories: 292kcal

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24Bite Recipe: Southern Fresh Peach Pie Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Raspberry White Chocolate Blondies Recipe

Instead of brownies, try blondies for a change, flavored with brown sugar and vanilla instead of cocoa. White chocolate and raspberry filling added for that extra special treat.

24Bite Recipe: Raspberry White Chocolate Blondies Recipe by Christian Guzman

I love white chocolate. Yes, I know. It’s not “real” chocolate but it doesn’t matter. I love it!

24Bite Recipe: Raspberry White Chocolate Blondies Recipe by Christian Guzman

Here are the ingredients for these Raspberry White Chocolate Blondies. As you can see, the sugar is only brown sugar, no white. Blondies are usually flavored with brown sugar and vanilla.

For this recipe, I used my own vanilla, made with brandy, instead of vodka, for a richer flavor.

24Bite Recipe: Raspberry White Chocolate Blondies Recipe by Christian Guzman

I always start off by mixing the dry ingredients together in a medium bowl. This ensures that you have the baking powder mixed well and it doesn’t end up in one spot.

24Bite Recipe: Raspberry White Chocolate Blondies Recipe by Christian Guzman

This recipe calls for four eggs, beaten. It’s easier to add them to the mixture if you separate them into two portions instead of adding four eggs at once.

24Bite Recipe: Raspberry White Chocolate Blondies Recipe by Christian Guzman

You’ll be working with completely melted butter, not softened. When you add the brown sugar to the butter, it mixes quickly.

I like to melt butter in the microwave in a Pyrex glass measuring cup. When melting butter, use 30 second intervals in the microwave, stirring after each time. Depending on the amount of butter, this will take only two to three times total. It only took a minute this time.

24Bite Recipe: Raspberry White Chocolate Blondies Recipe by Christian Guzman

Add eggs and mix well, two at a time.

24Bite Recipe: Raspberry White Chocolate Blondies Recipe by Christian Guzman

Add the flour mixture and mix well.

24Bite Recipe: Raspberry White Chocolate Blondies Recipe by Christian Guzman

Stir in the white chocolate chips by hand.

24Bite Recipe: Raspberry White Chocolate Blondies Recipe by Christian Guzman

I think this may have been the most difficult part. There must be a clever way to fold the parchment paper so that it will look nicer. In the end, it didn’t matter once it was cooked but I just felt like I must be doing it wrong.

24Bite Recipe: Raspberry White Chocolate Blondies Recipe by Christian Guzman

Spoon or pipe the raspberry filling in lines on top of the batter. Use a knife to cut into it and swirl as desired. Once you cook it, the batter cooks up and around most of the filling so it won’t be sitting on top like this. It’s more to the inside so don’t worry about perfection.

I used a raspberry filling from Henry & Henry because I had it on hand but you could just as easily use something like Comstock Pie Filling. I even thought about using jelly but the Henry & Henry filling is so good and doesn’t have any seeds. There is quite a bit left so I’ll have to find another use for it except eating it by the spoon because it really is that good.

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5 from 1 vote

Raspberry White Chocolate Blondies

Instead of brownies, try blondies for a change, flavored with brown sugar and vanilla instead of cocoa. White chocolate and raspberry filling added for that extra special treat.
Prep Time20 mins
Cook Time35 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: Cookie Bars, Raspberry, White Chocolate
Servings: 24 pieces
Calories: 230kcal

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 2 cups brown sugar packed
  • 1 cup butter melted
  • 4 large beaten eggs separated in two bowls
  • 1 tablespoon vanilla
  • 1 cup white chocolate chips
  • 3/4 cup raspberry filling

Instructions

  • Preheat oven to 350°.
  • In medium bowl, whisk together flour and baking powder. Set aside.
  • Place brown sugar in large bowl and pour over melted butter. Mix well.
  • In two small bowls, beat 2 eggs in each. Add 2 eggs at a time to large bowl, mixing well after each addition. Add vanilla, mix well.
  • Add flour mixture and mix well.
  • Hand stir white chocolate chip into batter.
  • Line 9×12" pan with parchment paper or foil. Pour in batter and smooth with spatula.
  • Spoon or pipe lines of raspberry filling onto top of batter. Use a knife to cut swirls of raspberry.
  • Bake for approximately 35 minutes or until blondies spring back to the touch.
  • Cool completely. Cut into 24 squares.

Nutrition

Calories: 230kcal

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24Bite Recipe: White Chocolate Raspberry Blondies Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Coffee and Spice Bars Recipe

Coffee and spice and everything nice! These yummy bars are great for dessert and snacks.

24Bite: Coffee and Spice Bars Recipe by Christian Guzman

Christian and I needed a quick treat to take to a birthday party and I needed to use the ingredients I had on hand. Here is our recipe for “Coffee and Spice and Everything Nice”.

24Bite: Coffee and Spice Bars Recipe by Christian Guzman

You’ll mix the dry ingredients first. If you don’t, you may end up with a bunch of cardamom in one spot or maybe a super salty cookie bar but no cinnamon in another.

24Bite: Coffee and Spice Bars Recipe by Christian Guzman

In a separate bowl, cream together the softened shortening and brown sugar.

24Bite: Coffee and Spice Bars Recipe by Christian Guzman

It will look a little crumbly. Add the beaten egg.

24Bite: Coffee and Spice Bars Recipe by Christian Guzman

Add about one quarter of the flour mixture and blend well.

24Bite: Coffee and Spice Bars Recipe by Christian Guzman

Then add about one quarter of the coffee and mix well. Continue a bit at a time, back and forth like this until you’ve used all the flour mixture and coffee.

24Bite: Coffee and Spice Bars Recipe by Christian Guzman

Fold in the dates and walnuts.

24Bite: Coffee and Spice Bars Recipe by Christian Guzman

We’ve baked this in a sheet pan but it will also work in a 9×13 cake pan if you prefer a cake. You would just need to increase the baking time.

24Bite: Coffee and Spice Bars Recipe by Christian Guzman
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5 from 1 vote

Coffee and Spice Bars

Coffee and spice and everything nice! These yummy bars are great for dessert and snacks.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: Coffee, Cookie Bars, Cookies, Dates, Walnuts
Servings: 48 cookie bars
Calories: 135kcal

Ingredients

Cookie Bars

  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon cardamom ground
  • 1/2 teaspoon allspice ground
  • 1 cup shortening softened
  • 2 cups brown sugar packed
  • 2 large eggs beaten
  • 1 cup cold coffee prepared
  • 1/2 cup candied pitted dates chopped
  • 1/2 cup walnuts chopped

Glaze

  • 1 1/2 cups powdered sugar
  • 1-3 tablespoons cold coffee prepared

Instructions

Cookie Bars

  • Preheat oven to 375°.
  • In medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom and allspice. Set aside.
  • In large bowl, cream shortening and brown sugar until well mixed and crumbly.
  • Add eggs and mix well.
  • Gradually add flour mixture and coffee, about one-quarter of it at a time, mixing well after each addition.
  • Fold in dates and walnuts.
  • Spray 15 x 21″ sheet pan with cooking spray. Spread batter evenly in pan.
  • Bake 15-17 minutes until done. Allow to cool.

Glaze

  • Place powdered sugar in small bowl. Add cold coffee, one tablespoon at a time. Try to mix it after each addition. Don’t overdo it. It takes a lot less than you would imagine. Continue until the glaze is the consistency you would like.
  • When the cookie bars are completely cooled, use a spoon to drizzle the glaze randomly over the top. Allow to set before cutting.

Nutrition

Calories: 135kcal

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24Bite: Coffee and Spice Bars Recipe by Christian Guzman
24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Salted Caramel Chocolate Chip Cookies Recipe

Such a moist cookie to satisfy both your salty and your sugar cravings at the same time.

24Bite Recipe: Salted Caramel Chocolate Chip Cookies

I found these completely new-to-me Kraft Caramel Bits Baking Chips while researching for Christmas cookies. I think they’re for melting and I really want to try that in a caramel brownie soon but I’m trying them first in these cookies because Christian really loves the Salted Caramel Cookie Bars from Little Debbie. I wanted to try to come up with a cookie recipe that included the things he liked about the Little Debbie bars.

24Bite Recipe: Salted Caramel Chocolate Chip Cookies

Thankfully, cookies don’t have a lot of ingredients. I didn’t add any salt here because the butter already has salt and there will be some added sea salt at the end.

24Bite Recipe: Salted Caramel Chocolate Chip Cookies

Christian learned the hard way that the butter should be SOFT! ha!

24Bite Recipe: Salted Caramel Chocolate Chip Cookies

We got so worked up over the butter that we forgot to video tape adding the sugars!

24Bite Recipe: Salted Caramel Chocolate Chip Cookies

You probably won’t notice in the video, but Christian didn’t have a good grasp of the spatula and the chips went flying. It was so funny. We were giggling all the way through it.

24Bite Recipe: Salted Caramel Chocolate Chip Cookies

I have only had a cookie scoop for about a year but the difference it makes! I love that all the cookies are uniform in size. And, Christian can’t stand to put his hands in stuff like this so it works really well for him.

24Bite Recipe: Salted Caramel Chocolate Chip Cookies

We put the cookies in the oven for 30 seconds until they were just barely glistening so the sea salt would adhere better. Don’t go crazy with it, though! You want only a few sprinkles.

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5 from 1 vote

Salted Caramel Chocolate Chip Cookies

Such a moist cookie to satisfy both your salty and your sugar cravings at the same time.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Cookies, Dessert
Cuisine: American
Keyword: Caramel, Chocolate, Chocolate Chip
Servings: 45 cookies
Calories: 116kcal

Ingredients

  • 2 1/4 Cup flour all-purpose
  • 1 Teaspoon baking soda
  • 1 Cup two sticks butter, softened
  • 1/2 Cup granulated sugar
  • 1 Cup brown sugar packed
  • 1 Teaspoon vanilla extract
  • 2 Large eggs
  • 2/3 Cup Kraft Caramel Bits
  • 2/3 Cup mini chocolate chips
  • sea salt course ground

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together flour and baking soda in medium bowl until well combined.
  • Beat butter, sugars and vanilla extract in large bowl until creamy.
  • Add eggs and mix well.
  • Gradually add flour mixture, about one cup at a time, mixing well after each addition.
  • Stir in caramel bits and chocolate chips until well mixed throughout.
  • Drop dough by rounded tablespoon onto ungreased baking sheets. We used a cookie scoop which makes it so much easier to get uniform cookies.
  • Place cookies in preheated over for about 30 seconds. Remove from oven and sprinkle lightly with sea salt. Continue baking for 11 to 13 minutes.
  • Remove from oven and cool on wire rack until cool enough to remove from pan then allow to cool completely before storing.
  • Makes 45 cookies.

Nutrition

Calories: 116kcal

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24Bite Recipe: Salted Caramel Chocolate Chip Cookies
24Bite Recipe: Salted Caramel Chocolate Chip Cookies

Zucchini Carrot Cake with Cream Cheese Frosting Recipe

This Zucchini Carrot Cake is wonderfully moist and delicious. The Cream Cheese Frosting is just the perfect thing to accompany it.

24 Bite Recipe: Zucchini Carrot Cake with Cream Cheese Frosting

It was Christian’s birthday and he loves carrot cake. I just happened to have some zucchini and carrots on hand so we decided on making this cake for his birthday and it was wonderful!

24 Bite Recipe: Zucchini Carrot Cake with Cream Cheese Frosting

It took awhile for Christian to get all the ingredients together because it was his first time grating vegetables but he did a great job!

To make this recipe, you start out by whisking your dry ingredients first.

We don’t have any dry ginger so we added the grated ginger during the wet ingredients instead of the dry ingredients shown here. If you happen to have fresh ginger on hand, feel free to use it. I always have fresh ginger stored in the freezer because it keeps longer and it’s easier to grate when frozen. Just make sure you put it in the egg mixture instead of the flour mixture so it mixes well.

Set aside your dry ingredients and begin working on your wet ingredients in the bigger bowl.

24 Bite Recipe: Zucchini Carrot Cake with Cream Cheese Frosting

Once you have your wet ingredients, add the flour mixture a little at a time to the wet ingredients.

24 Bite Recipe: Zucchini Carrot Cake with Cream Cheese Frosting

When you get everything mixed together, it will be stiff and sticky. Fold in the zucchini and carrots.

24 Bite Recipe: Zucchini Carrot Cake with Cream Cheese Frosting

Spray the pan with cooking spray and then pour the mixture, evening it out with a spatula.

24 Bite Recipe: Zucchini Carrot Cake with Cream Cheese Frosting

Make sure the cake is completely cool before adding frosting.

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5 from 1 vote

Zucchini Carrot Cake with Cream Cheese Frosting

This Zucchini Carrot Cake is wonderfully moist and delicious. The Cream Cheese Frosting is just the perfect thing to accompany it.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Cake, Carrot, Cream Cheese, Zucchini
Servings: 18 servings
Calories: 410kcal

Ingredients

  • 2 Cups all purpose flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon cinnamon
  • 1 Teaspoon ginger if using fresh double the amount
  • 1 Teaspoon cardamom or nutmeg
  • 1 Teaspoon salt
  • 3 Large eggs
  • 3/4 Cup vegetable oil
  • 1 Cup sugar
  • 1 Cup brown sugar
  • 2 Cups zucchini shredded
  • 1 Cup carrot shredded
  • cooking spray like Pam
  • 8 Ounces cream cheese softened
  • 1/2 Cup butter softened
  • 3 Cups powdered sugar
  • 1 Teaspoon vanilla extract
  • 1 Tablespoon milk

Instructions

  • Preheat oven to 350 degrees.
  • In medium bowl, whisk together first six ingredients. Set aside.
  • In large bowl, mix next four ingredients.
  • Add flour mixture to egg mixture in 3/4 cup amounts and mix well after each addition. Mixture will be dense and sticky.
  • Fold in zucchini and carrots.
  • Spray 9 x 13″ pan with cooking spray. Pour in cake batter and smooth to level.
  • Bake for 30-35 minutes until toothpick inserted in center comes out clean.
  • Allow to cool on wire rack.
  • Cream together softened cream cheese and butter.
  • Add remaining ingredients. Blend until smooth. Frost cooled cake.
  • Refrigerate leftovers.

Nutrition

Calories: 410kcal

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24 Bite Recipe: Zucchini Carrot Cake with Cream Cheese Frosting
24 Bite Recipe: Zucchini Carrot Cake with Cream Cheese Frosting