Zucchini Carrot Cake
Sweet, spiced, and effortlessly moist, this Zucchini Carrot Cake is a delightful twist on classic carrot cake, blending the natural sweetness of carrots with the subtle earthiness of zucchini for a dessert that’s as wholesome as it is indulgent. This easy-to-make cake comes to life with a warm medley of cinnamon and nutmeg, complemented by crunchy walnuts and chewy raisins (optional, but recommended for texture lovers!). Topped with a luscious cream cheese frosting, its velvety richness perfectly balances the cake’s tender crumb. Ideal for gatherings or as a simple treat, this recipe is a great way to sneak in veggies without compromising flavor. Bake this crowd-pleaser today, and enjoy a slice of spiced perfection that hits all the right notes. Keywords: zucchini carrot cake, moist spiced cake, cream cheese frosting.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 3 large Eggs
- 0.75 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Grated zucchini
- 1 cup Grated carrots
- 0.5 cups Chopped walnuts (optional)
- 0.5 cups Raisins (optional)
- 8 ounces Cream cheese
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar
- 1.5 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish or two 9-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well-combined.
In a separate mixing bowl, beat the eggs, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined.
Fold in the grated zucchini, grated carrots, chopped walnuts (if using), and raisins (if using) until evenly distributed in the batter.
Pour the batter into the prepared baking dish or evenly divide it between the two cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake(s) from the oven and allow to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Meanwhile, make the cream cheese frosting. In a large bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, while mixing on low speed until fully incorporated. Add the vanilla extract and mix until smooth and fluffy.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top (and sides if using round layers).
Slice and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
7730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.6 g | 499% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 104.2 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 4420 mg | 192% | |
| Total Carbohydrate | 1033.5 g | 376% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 803.1 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 680 mg | 52% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3337 mg | 71% | |
*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.
