Indulge in a dessert that perfectly balances moistness, sweetness, and a subtle hint of spice with this Moist Carrot Zucchini Cake with Cream Cheese Frosting. Combining freshly grated carrots and zucchini, warm spices like cinnamon and nutmeg, and a tender crumb, this cake is a delightful treat for any occasion. The rich, creamy frosting adds the perfect finishing touch, while optional walnuts provide a satisfying crunch.
This cake is ideal for celebrations, tea-time treats, or simply as a comforting dessert for the family. The addition of zucchini not only enhances moisture but also adds a mild, earthy flavor that complements the sweetness of the carrots and sugar. With its balanced texture, aromatic spices, and luscious frosting, this carrot zucchini cake elevates a classic dessert into a sophisticated yet homey delight.
Beyond its delicious taste, this cake is versatile. You can adjust the sweetness, add nuts or dried fruit, or even make it gluten-free using an appropriate flour blend. The recipe is beginner-friendly yet impressive enough to serve at gatherings or special occasions.
Ingredients
For the cake:
1 1/2 cups grated carrots
1 cup grated zucchini
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
3/4 cup granulated sugar
3/4 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup chopped walnuts for garnish (optional)
Preparation Method
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This will ensure the dry ingredients are evenly distributed throughout the cake batter.
In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat until smooth and slightly creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually fold in the grated carrots and zucchini, ensuring they are evenly incorporated.
Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can result in a dense cake. If using walnuts, fold them into the batter at this stage. Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and moist inside. Allow the cake to cool completely in the pan before frosting to prevent the cream cheese frosting from melting.
To make the cream cheese frosting, beat together the softened cream cheese and butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, mixing well to combine. Stir in the vanilla extract for added flavor. Spread the frosting evenly over the cooled cake and garnish with chopped walnuts if desired.
Tips for the Perfect Carrot Zucchini Cake
Grate vegetables finely: This ensures even moisture and texture throughout the cake. Pat zucchini slightly: If your zucchini is very watery, squeeze out excess moisture to avoid a soggy cake. Don’t overmix: Overmixing can lead to a dense texture instead of a light, tender crumb. Use room temperature ingredients: Eggs, butter, and cream cheese should be at room temperature to blend smoothly. Frost when cooled: Ensure the cake is completely cooled before frosting to maintain a clean, creamy finish.
Variations and Personalizations
Add dried fruit: Incorporate raisins, dried cranberries, or chopped dates for extra sweetness and texture. Spice adjustments: Add a pinch of ground ginger or cloves for a more aromatic spice profile. Gluten-free option: Substitute with a 1:1 gluten-free flour blend. Nut-free version: Omit walnuts and consider sunflower seeds for a crunchy alternative. Mini cakes or cupcakes: Divide batter into muffin tins for individual servings, reducing baking time slightly.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can bake the cake a day ahead and store it covered at room temperature. Frost just before serving for best results. How long does the cake stay fresh? Stored in an airtight container in the refrigerator, the cake will stay moist and fresh for up to 5 days. Can I freeze it? Yes, wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before frosting. Can I reduce sugar? Yes, you can reduce granulated and brown sugar by up to 25% without significantly affecting texture, though sweetness may be slightly lower. Can I use other nuts? Yes, pecans or almonds work well as alternatives to walnuts.
Print
Moist Carrot Zucchini Cake with Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Moist Carrot Zucchini Cake with Cream Cheese Frosting is a tender, flavorful dessert packed with fresh vegetables and warm spices, topped with a creamy and luscious frosting.
Ingredients
- 1 1/2 cups grated carrots
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- For the Cream Cheese Frosting: 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 cup chopped walnuts for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Fold in grated carrots, zucchini, and chopped walnuts (if using) into the wet mixture.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Pour batter into prepared baking pan and bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool completely before frosting.
- For frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract. Spread over cooled cake and sprinkle with chopped walnuts if desired.
Notes
- Do not overmix the batter to keep the cake light and moist.
- Grate the zucchini and carrots finely to ensure even texture.
- Can be made a day ahead; store in the refrigerator for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Moist Carrot Zucchini Cake with Cream Cheese Frosting is a perfect blend of tender crumb, sweet and spicy flavors, and creamy frosting. Its combination of wholesome vegetables, warm spices, and rich frosting makes it a dessert that is both comforting and indulgent. Whether for family gatherings, celebrations, or a cozy afternoon treat, this cake is sure to delight anyone who tries it.