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Carrot Zucchini Cake with Cream Cheese Frosting

Delicious Carrot Zucchini Cake with Cream Cheese Frosting Recipe

Try this Moist Carrot Zucchini Cake with Cream Cheese Frosting for a guilt-free indulgence!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be swapped with whole wheat or gluten-free flour
  • 1 tsp Baking Powder Ensure it's fresh
  • 1 tsp Baking Soda Ensure it's fresh
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon Can add ginger for extra flavor
  • 1/4 tsp Ground Nutmeg
  • 1 cup Vegetable Oil Can replace with melted coconut oil or applesauce
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 large Eggs Use room temperature
  • 2 tsp Vanilla Extract
  • 1 cup Finely Grated Carrots Thinly grated for texture
  • 1 cup Grated Zucchini Ensure it’s well-drained
  • 1/2 cup Chopped Walnuts Optional, can replace with sunflower seeds
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Softened
  • 1/2 cup Unsalted Butter Softened
  • 4 cups Powdered Sugar Adjust to taste
  • 1 tsp Vanilla Extract
  • 1/2 cup Chopped Walnuts Optional for garnish

Equipment

  • Mixing Bowls
  • 8-inch round cake pans
  • Spatula
  • Electric Mixer
  • whisk

Method
 

Cake Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Mix together vegetable oil, granulated sugar, and brown sugar until creamy. Add eggs one at a time, then stir in vanilla.
  4. Combine wet and dry ingredients gently until just incorporated.
  5. Fold in grated carrots and zucchini, and walnuts if using.
  6. Divide batter between the cake pans and bake for 25 to 30 minutes until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla until spreadable.
  9. Attach one layer of cake on a plate, spread frosting on top, add the second layer, and frost the top and sides.
  10. Optional: Sprinkle chopped walnuts on top before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 260mgPotassium: 220mgFiber: 2gSugar: 25gVitamin A: 2700IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Make sure to finely grate the vegetables and cool the cakes completely before frosting.

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