Description
A deliciously moist carrot zucchini cake topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup grated carrots (about 2 medium carrots)
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (more if needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix in the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini, grated carrots, and vanilla extract. If using, stir in the chopped nuts.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and mix until well combined. Stir in the vanilla extract and milk until you reach your desired consistency.
- Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
Notes
- For added flavor, consider adding ½ cup of crushed pineapple (drained) to the batter for extra moisture.
- You can also substitute half of the vegetable oil with unsweetened applesauce for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg