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
Scale
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
