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Zucchini Carrot Cake

Constance J Smith - Cosmopolitan Cornbread
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

Carrot

1/2 tsp

Ginger, ground

1/2 cup

Golden raisins

1 cup

Zucchini

2

Eggs

1/4 cup

Applesauce, plain

1/4 cup

Honey

1 cup

All-purpose flour

1 tsp

Baking powder

3/4 cup

Brown sugar

1/2 tsp

Cinnamon

1 cup

Powdered sugar

1/4 tsp

Sea salt

1 1/2 tsp

Vanilla

1/2 cup

Whole wheat flour

1/4 cup

Olive oil, extra virgin

1/2 cup

Walnuts

8 oz

Mascarpone cheese

1 tbsp

Milk