Carrot Zucchini Walnut Cake with Fudge Icing
Indulge in the perfect balance of rich flavors and wholesome goodness with this Carrot Zucchini Walnut Cake topped with decadent fudge icing. This moist, spiced cake combines the natural sweetness of grated carrots and zucchini with the satisfying crunch of chopped walnuts, creating a dessert that’s both nutritious and indulgent. A velvety fudge icing made with cocoa powder and butter takes this treat to the next level, offering a luxurious finish to every bite. Perfect for casual gatherings or special celebrations, this easy-to-make dessert pairs rustic charm with refined sweetness. Whether you're seeking a showstopping centerpiece or a comforting homemade bake, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 0.75 cup Vegetable oil
- 3 Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Carrots, grated
- 1 cup Zucchini, grated
- 1 cup Walnuts, chopped
- 0.5 cup Unsalted butter
- 0.25 cup Cocoa powder
- 2.5 cups Powdered sugar
- 0.25 cup Milk
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Fold in the grated carrots, grated zucchini, and chopped walnuts. Mix until evenly distributed.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
To make the fudge icing, melt the unsalted butter in a medium saucepan over low heat.
Stir in the cocoa powder until smooth. Remove the saucepan from heat.
Gradually whisk in the powdered sugar, alternating with small amounts of milk, until the icing reaches a smooth, spreadable consistency.
Stir in the vanilla extract for added flavor.
Spread the fudge icing evenly over the cooled cake. Let the icing set before slicing and serving.
Enjoy your Carrot Zucchini Walnut Cake with Fudge Icing!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 51.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 197 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
