Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe
If you’re searching for the ultimate feel-good bake, look no further than this Moist Carrot Zucchini Cake with Cream Cheese Frosting. This cake brings together two favorite veggies for an irresistibly soft, flavorful crumb, all wrapped in a silky blanket of classic cream cheese frosting. Whether served for birthdays, brunch, or a casual afternoon treat, it’s a celebration of comfort and homey sweetness that’ll have everyone asking for a second slice. Even better: it’s as simple to prepare as it is stunning to serve!
Ingredients You’ll Need
Every component of this recipe plays a key role in building the flavor and moisture that makes this cake truly special. From familiar baking staples to the fresh pops of color from the veggies, you’ll want to pay attention to each element!
- Carrots: Freshly grated carrots add sweetness, moisture, and lovely golden color to the cake base.
- Zucchini: Don’t peel! Grated zucchini disappears seamlessly into the crumb, keeping it super moist and tender.
- All-purpose flour: The perfect foundation for creating a soft, structured cake.
- Baking powder and baking soda: These give your cake its airy rise and perfect texture.
- Salt: Just a pinch is all you need to balance the sweetness.
- Cinnamon and nutmeg: These warm spices add a cozy, aromatic depth to every bite.
- Vegetable oil: Oil keeps the crumb light, flexible, and so unbelievably moist.
- Granulated sugar and brown sugar: The combo delivers sweetness plus a hint of caramel richness from the brown sugar.
- Eggs: Essential for binding and giving the cake lift.
- Vanilla extract: Brings all the flavors together with its warm, fragrant undertones.
- Walnuts (optional): For a bit of crunch and nutty complexity. Toast if you want even more flavor!
- Cream cheese: The backbone of a tangy, luscious frosting that elevates the entire cake.
- Unsalted butter: Softened butter ensures your frosting is creamy and spreadable.
- Powdered sugar: For that classic sweetness and silky-smooth frosting texture.
- Additional vanilla extract (for frosting): A dash of vanilla in the frosting rounds out the flavors.
- Extra chopped walnuts (optional for garnish): Sprinkle on top for pretty presentation and crunch.
How to Make Moist Carrot Zucchini Cake with Cream Cheese Frosting
Step 1: Preheat and Prepare Your Pans
Begin by preheating your oven to 350°F (175°C) which gives you the perfect baking environment for a soft, even crumb. Grease and flour two 8-inch round cake pans so your cakes pop out effortlessly later.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This blends your leavening agents and spices evenly throughout—no clumps of spice or patches of flour!
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Finish with the vanilla extract, which adds a lovely aroma and flavor.
Step 4: Marry Wet and Dry Ingredients
Gradually add your dry mixture to the wet bowl, stirring gently after each addition. Mix until just combined—a few streaks of flour left is totally fine! Overmixing can lead to a denser cake.
Step 5: Fold in Carrots, Zucchini, and Nuts
Using a spatula, fold in the grated carrots, zucchini, and walnuts (if using) so they’re evenly distributed. This is where the magic happens; the veggies will keep your cake super moist and lush.
Step 6: Fill and Bake the Cake Pans
Divide the batter evenly between your prepared pans, smoothing the tops. Pop them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are a beautiful golden brown.
Step 7: Cool Completely
Let the cakes cool in the pans for about 10 minutes. Turn them out onto a wire rack and let them cool completely—this is key before you frost!
Step 8: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy. Gradually blend in powdered sugar and vanilla, mixing until your frosting is dreamy-smooth and just sweet enough.
Step 9: Assemble and Frost the Cake
Place one cake layer on your serving plate. Spread a generous layer of frosting on top, then add the second cake layer. Cover the whole thing with the remaining frosting, smoothing it elegantly over the top and sides.
Step 10: Garnish and Serve!
If you love a little crunch, sprinkle the top with chopped walnuts. Slice generously and serve to delighted guests (and don’t forget to snag a piece for yourself!).
How to Serve Moist Carrot Zucchini Cake with Cream Cheese Frosting
Garnishes
You simply can’t beat the classic touch of extra chopped walnuts scattered over the top, but feel free to get creative! A dusting of ground cinnamon or even some thin carrot ribbons makes this cake both eye-catching and irresistibly inviting.
Side Dishes
Serve this showstopper with a piping hot cup of coffee or a refreshing glass of iced tea. For a festive brunch spread, pair it with fresh fruit salad or a simple bowl of vanilla yogurt to let the sweet-spiced flavors truly shine.
Creative Ways to Present
For an extra-special occasion, try baking the Moist Carrot Zucchini Cake with Cream Cheese Frosting in a bundt pan for a stunning silhouette, or create elegant individual cakelets using a muffin tin. Mini cakes, layered trifle-style with frosting, are guaranteed crowd-pleasers!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cake covered in the fridge. The cream cheese frosting means this cake stays freshest when chilled, and the flavor only deepens after a day or two.
Freezing
This Moist Carrot Zucchini Cake with Cream Cheese Frosting holds up beautifully in the freezer, even with frosting! Simply wrap individual slices or the whole (completely cooled and frosted) cake tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator before serving.
Reheating
If you enjoy your cake just slightly warm, zap a slice in the microwave for 10-15 seconds. The frosting softens and the cake becomes even more luscious—perfect for a cozy afternoon treat.
FAQs
Can I make Moist Carrot Zucchini Cake with Cream Cheese Frosting gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free baking blend. Make sure it’s a 1:1 replacement and contains xanthan gum to help with structure.
What’s the secret to getting a super moist crumb?
Using both carrots and zucchini keeps this cake extra moist, but don’t forget the oil and careful mixing! Avoid overmixing the batter, which can make the crumb tough.
Can I freeze the cream cheese frosting separately?
Yes! If you want to make the frosting in advance, store it in an airtight container in the freezer. Thaw overnight in the refrigerator and re-whip before spreading on the cake.
Does this cake work as cupcakes?
Definitely! Pour the batter into lined muffin tins, filling about 2/3 full, and bake at the same temperature for 18-22 minutes. Top with a swirl of frosting for adorable mini versions.
What’s the best way to grate the carrots and zucchini?
A box grater or the shredding attachment on a food processor works best. Use the fine side for a softer texture or the coarse side if you like more veggie texture in your cake.
Final Thoughts
If you’ve never tried baking a Moist Carrot Zucchini Cake with Cream Cheese Frosting at home, you’re truly in for a treat. With its unbeatable flavor, easy prep, and melt-in-your-mouth texture, it’s a recipe you’ll want to make again and again. Share it, savor it, and watch it become a forever favorite in your kitchen!
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Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of flavors with this Moist Carrot Zucchini Cake topped with a luscious Cream Cheese Frosting. This recipe is a delightful twist on traditional carrot cake, adding the goodness of zucchini for extra moisture and texture. The rich cream cheese frosting complements the cake beautifully, making it a crowd-pleasing dessert for any occasion.
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)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Prepare the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, mix vegetable oil, granulated sugar, and brown sugar. Add eggs one at a time, then stir in vanilla extract.
- Mix Wet and Dry Ingredients: Gradually add dry ingredients to wet, mix until just combined.
- Add Vegetables and Nuts: Fold in grated carrots, zucchini, and walnuts (if using).
- Divide and Bake the Batter: Divide batter between pans, bake for 25-30 minutes.
- Cool the Cakes: Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
- Prepare the Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract.
- Frost the Cake: Spread frosting between layers and on top and sides of the cake.
- Garnish and Serve: Garnish with chopped walnuts if desired, then slice and serve.
Notes
- For added flavor, you can include raisins or shredded coconut in the cake batter.
- This cake is best stored in the refrigerator due to the cream cheese frosting.
- Ensure the cake layers are completely cooled before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Carrot Zucchini Cake, Cream Cheese Frosting, Dessert Recipe
