Zucchini Carrot Cake with Cream Cheese Frosting
Indulge in the irresistible combination of wholesome vegetables and classic dessert flavors with this Zucchini Carrot Cake with Cream Cheese Frosting. This undeniably moist and tender cake features a harmonious blend of grated zucchini and carrots, adding both natural sweetness and a delightful texture. Warm spices like cinnamon and nutmeg elevate each bite, while hints of applesauce and vanilla create a perfectly balanced flavor. Topped with a luscious, velvety cream cheese frosting, this cake is both comforting and elegant, making it ideal for any occasion. With an optional crunch from chopped walnuts or pecans, every slice is a perfect bite of decadence. Whether you're serving it at a celebration or as a weeknight treat, this easy-to-make cake is a deliciously memorable dessert that's sure to impress. Keywords: zucchini carrot cake, cream cheese frosting, moist cake recipe, vegetable dessert, easy carrot cake recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.75 cups Vegetable oil
- 0.5 cups Unsweetened applesauce
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Grated zucchini (squeezed of excess water)
- 1.5 cups Grated carrots
- 0.75 cups Chopped walnuts or pecans (optional)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar, sifted
- 1.5 teaspoons Vanilla extract (for frosting)
- 1 teaspoons Milk (if needed for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease and lightly flour a 9x13-inch baking pan. Alternatively, you can line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Whisk until well blended.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cake tender.
Fold in the grated zucchini, grated carrots, and chopped nuts (if using) until evenly distributed.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 35–40 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 before frosting.
To prepare the cream cheese frosting, beat the softened cream cheese and butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Stir in the vanilla extract. If the frosting is too thick, add a teaspoon of milk at a time until the desired consistency is reached.
Spread the cream cheese frosting evenly over the cooled cake using an offset spatula or the back of a spoon.
Slice and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 376 mg | 16% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 66.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 188 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.
