Vegetable Garden Cake
|Eggs||3 , beaten|
|Oil||1 Cup (16 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Shredded zucchini||1 1⁄2 Cup (24 tbs) (Tightly Packed)|
|Shredded carrots||1⁄2 Cup (8 tbs) (Tightly Packed)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Glaze||1 Cup (16 tbs)|
|Confectioner's sugar||1⁄2 Cup (8 tbs), sifted|
|Powdered sugar||1⁄2 Cup (8 tbs), sifted|
Combine eggs, oil, and sugar; mix well.
Stir in zucchini and carrots.
Add remaining ingredients; stir until well moistened.
Pour into 2 greased and floured 9-inch cake pans.
Bake at 350Â°F 25 to 30 minutes or until done.
Cool slightly before removing from pans.
Freeze 1 cake layer for use at another time.
Prepare milk glaze by mixing sugar, milk, and vanilla until smooth.
Cover top of cake generously with glaze.
Place small amount of glaze on teaspoon; drizzle glaze in scalloped design around edges as illustrated.
Dust top of cake with powdered sugar.
Arrange marzipan carrots around outer edge of cake.