Description
A deliciously moist cake made with carrots and zucchini, topped with creamy cream cheese frosting.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup grated carrots
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the grated zucchini, grated carrots, sugar, and oil.
- Add the eggs and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into a greased cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat together cream cheese, butter, and powdered sugar until smooth and creamy.
- Spread the cream cheese frosting over the cooled cake.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- For a healthier option, reduce the sugar or use a sugar substitute.
- This cake can be made ahead of time and frozen without frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Moist Carrot Zucchini Cake, Cream Cheese Frosting, Carrot Cake, Zucchini Cake, Dessert Recipe