Why do we eat Carrot Cake on Easter Sunday? For some reason, this combo goes together like Pumpkin and Thanksgiving or Candy Canes and Christmas. Easter is just that time of year to enjoy Carrot Cake. Plus…hello?! Girl math! If there is carrot in your cake, it’s healthy. And this cake has carrot and zucchini in it, so it’s super healthy. It’s pretty much like eating a piece of grilled salmon with a side of steamed veggies. Yes. I’m going to think of it that way. Never mind the cinnamon cream cheese frosting…there are two vegetables in this cake, it’s healthy.
1 box of carrot cake mix (use spice cake if you can’t find carrot cake)
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
1/2 cup grated carrots
1/2 cup grated zucchini
1 can cream cheese frosting
1 tablespoon cinnamon
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan or 12 mini bundt pans.
In mixing bowl, combine cake mix, puddings, oil, water and eggs with an electric mixer. Stir in grated carrots and zucchini. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean for a large bundt cake or 16 to 18 minutes for mini cakes.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Take your cinnamon and stir it into your store bought cream cheese frosting. Frost cooled cake with your cinnamon cream cheese frosting.
And yes…I think this is a perfectly legitimate breakfast food as well. Girl math.