Description
Moist Carrot Zucchini Cake with Cream Cheese Frosting is a delightful and wholesome dessert that combines the sweet flavors of fresh carrots with tender zucchini. Topped with a rich cream cheese frosting, this cake is perfect for any occasion, from brunch to birthdays. Its moist texture and inviting aroma will have everyone coming back for seconds, making it a guaranteed crowd-pleaser!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp salt
- 3 large eggs
- ½ cup vegetable oil
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a rectangular baking pan.
- In one bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs and vegetable oil until frothy. Mix in grated carrots, zucchini, and vanilla.
- Combine wet and dry ingredients gently until just mixed; avoid overmixing.
- Pour batter into the prepared pan and bake for about 30-35 minutes or until a toothpick comes out clean.
- While the cake cools, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy.
- Once cooled completely, frost the cake generously with cream cheese frosting.
Notes
- Grate your zucchini and carrots to release their moisture.
- Mix the dry ingredients in one bowl and wet ingredients in another.
- Combine them gently, then pour into a prepared pan for even baking.
- Bake until golden brown.
- Feel free to swap out walnuts for pecans or omit them.
- Add nutmeg or ginger for an extra kick.
- Toss in some crushed pineapple for a tropical twist.
- Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Reheat a slice in the microwave for about 10 seconds.
- Use freshly grated vegetables for maximum flavor and moisture.
- Don’t overmix the batter; gently fold until just combined.
- Let the cake cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 32g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg