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–+ servings
Carrot Zucchini Cake

Delightful Carrot Zucchini Cake with Creamy Frosting

A moist and satisfying Carrot Zucchini Cake with creamy frosting, perfect for special occasions or family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Grated Carrots Be sure to grate finely for the best texture.
  • 1 cup Grated Zucchini Can be substituted with pumpkin puree.
  • 2 cups All-Purpose Flour Substituting with whole wheat or gluten-free flour may alter texture.
  • 2 teaspoons Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Salt Enhances all the flavors.
  • 2 teaspoons Ground Cinnamon Feel free to experiment with other spices.
  • 1 teaspoon Ground Nutmeg Feel free to experiment with other spices.
  • 1 cup Vegetable Oil Can replace part with applesauce.
  • 1 cup Granulated Sugar Reduce for a healthier choice.
  • 1 cup Brown Sugar Reduce for a healthier choice.
  • 4 large Eggs Essential for the structure of the cake.
  • 2 teaspoons Vanilla Extract Can substitute with almond extract.
  • 1 cup Chopped Walnuts Optional; can replace with sunflower seeds.
For the Frosting
  • 8 oz Cream Cheese Ensure smooth and creamy texture.
  • 1/2 cup Butter At room temperature.
  • 4 cups Powdered Sugar Adjust for sweetness preference.
  • 2 teaspoons Vanilla Extract Adds lovely depth.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Cake Pans
  • cooling rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
  3. In another bowl, blend together the vegetable oil, granulated sugar, and brown sugar. Add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract.
  4. Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined. Fold in the grated carrots and zucchini along with optional walnuts.
  5. Divide the batter between the prepared cake pans, smoothing the tops. Bake for 25–30 minutes or until a toothpick comes out clean.
  6. Remove the pans from the oven and let them cool for about 10 minutes before transferring to wire racks.
  7. For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
  8. Once the cakes are cooled, place one layer on a serving plate and frost the top. Place the second layer on top and continue frosting the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Grate carrots and zucchini finely for a smoother texture. Cool cakes completely before frosting to prevent melting.

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