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