Carrot Cake Pancakes
Carrot Cake Pancakes might be a good recipe to expand your breakfast recipe box. One portion of this
Carrot Zucchini Bread with Lemon Glaze
Ingredients
- For the cake:
- 2 2/3 cups sugar
- 4 2/3 cups all-purpose flour
- 1 tablespoon plus 3/4 teaspoon baking powder
- 2 1/2 teaspoons baking soda
- 2 1/2 tablespoons cinnamon
- Pinch of salt
- 2 1/4 cups canola oil
- 7 large eggs
- 4 cups shredded carrots
- 2 1/2 cups shredded zucchini
- 1 1/2 cups golden raisins
- For the lemon glaze:
- 2 tablespoons fresh lemon juice
- 1 1/2 cups confectioners’ sugar
Details
- Servings: 28
- Dish: bread
Cuisine
- american
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