Description
This moist and flavorful Zucchini Carrot Cake combines the best of both vegetables for a tender, spiced dessert. Topped with a creamy cream cheese frosting, it’s perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup finely shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup finely shredded carrots (about 2 medium carrots, squeezed dry)
- 1/2 cup chopped walnuts (optional)
- For the cream cheese frosting: 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in shredded zucchini, shredded carrots, and walnuts (if using).
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until creamy.
- Once cakes are completely cool, spread frosting between layers and over top and sides. Refrigerate until ready to serve.
Notes
- Be sure to squeeze excess moisture from shredded zucchini and carrots using a clean kitchen towel or paper towels to prevent a soggy cake.
- Walnuts can be omitted or replaced with pecans or raisins.
- Store leftover cake in the refrigerator for up to 5 days.
- Prep Time: PT25M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 36g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg