Taste and See

Welcome  We have another fun food post for a fabulous Friday! I want to share this semi-homemade cake recipe with you today because, well, it’s just too good not to share!  Many of the best recipes I make come together by accident and this would be a great example of this wonder.

Today we are making a Zucchini Carrot Raisin Bundt Cake with a cream cheese drizzle.  The title may be long, but it’s so easy, I promise!  And just in case you’re feeling guilty about eating cake, remember this one offers vegetables and fruit. 🙂

Today’s Recipe  I made this cake a while back, by accident, and then decided to recreate it for the blog this week.  

I love carrot cake, but it’s a lot of work and mess with all that shredding.  My love of carrot cake found me with a boxed mix on hand.  But a carrot cake straight from the box just isn’t the same.  So, I started thinking about what I could do to make it taste more homemade.  The addition of shredded zucchini and golden raisins that I just happened to have on hand worked out perfectly.  The drizzle works out well for this Bundt-style cake.  Once I discovered last year that you can melt down store-bought frosting for a drip or drizzle, this is my favorite kitchen hack!

With just six cake ingredients, this cake comes together so easy, yet moist and delicious.  The cream cheese drizzle couldn’t be simpler, either, because we’re using a cup of store-bought cream cheese frosting melted in the microwave.  Taste and see…it’s amazing!

Zucchini-Carrot Cake with Cream Cheese Drizzle


  • 1 box carrot cake mix (I used Betty Crocker)
  • 1 1/3 cups water
  • 1/4 cup vegetable oil
  • 3 eggs
  • 2 cups shredded zucchini
  • 1/2 cup golden raisins
  • 1 cup cream cheese frosting


  • Set oven to 350 degrees. Grease and flour Bundt pan.
  • With electric mixer, combine cake mix, water, oil, and eggs.
  • Fold in shredded zucchini and raisins.
  • Bake at 350 for 50-55 minutes. Remove pan to wire rack to cool for one hour.
  • Run knife around the inside and outside of cake pan. Invert cake plate over cake pan and invert, turning cake out onto plate.
  • Once cake has cooled completely, place frosting in microwave-safe bowl. Microwave for 20-30 seconds, until frosting has melted, but not watery.
  • Using a spoon, drizzle melted frosting back and forth over the top of the cake, letting some of the melted frosting run down the sides. Frosting will set more firmly in a few minutes.

Today’s Scripture

Psalm 34:8 (ESV) “Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in Him!”

Amen, right? My life isn’t perfect and I don’t always get my way, but my life is WAY better when I get my peace from God. I will seek Him and taste His blessings.

Today’s Bible Journaling

I will admit, this is not my best page. I started out with my lettering and that went well. I normally can draw strawberries and vines, but these really are not my best. It just shows that, like my drawings, I’m always a work in progress. But, oh, taste and see, the Lord IS so good!

I used black ink and colored pencils for this page and was inspired by other journalists on Pinterest.