Zucchini or Carrot Cake with Lemon Frosting
Indulge in the perfect balance of sweet and zesty with this Zucchini or Carrot Cake with Lemon Frosting—a versatile, moist cake infused with warm cinnamon spice and the natural sweetness of freshly grated zucchini or carrots. Perfectly complemented by a luscious cream cheese frosting infused with vibrant lemon juice and zest, this dessert is an irresistible treat for any occasion. Whether you choose zucchini or carrots, the result is a tender and flavorful cake, enhanced by optional crunchy walnuts or pecans for added texture. Easy to prepare in just 20 minutes of prep time and baked to perfection in under an hour, this recipe yields 12 servings of pure delight. The tangy lemon frosting elevates every bite, making it a must-try dessert for citrus and spice lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 0.75 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini or carrots
- 0.5 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until smooth and slightly thickened.
Gradually stir in the vegetable oil and vanilla extract.
Fold in the grated zucchini or carrots and, if using, the chopped walnuts or pecans.
Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
Pour the batter evenly into the prepared baking pan(s).
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan(s) for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the lemon frosting. In a large bowl, beat the cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, beating well after each addition, until the frosting reaches your desired consistency.
Mix in the fresh lemon juice and lemon zest for a bright, tangy flavor.
Once the cake is completely cooled, spread the lemon frosting evenly over the top or between the layers if you made a layered cake.
Slice and serve. Enjoy!
Nutrition Facts
Calories |
7134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.8 g | 500% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 104.2 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 4353 mg | 189% | |
| Total Carbohydrate | 891.7 g | 324% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 675.1 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 582 mg | 45% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2542 mg | 54% | |
*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.
