If you’re looking for a homemade treat that’s as comforting as it is crowd-pleasing, look no further than this Carrot Zucchini Cake. Picture a golden, tender square packed with ribbons of sweet carrot and earthy zucchini, lightly spiced and topped with a luscious layer of cream cheese frosting. Every bite delivers joyful nostalgia, a satisfying crunch from nuts, and pops of fruity flavor if you choose to add raisins or pineapple. Not only does this cake stay incredibly moist for days, but it also gets better overnight—so you can bake ahead and still impress. Whether for celebrations or a simple afternoon snack, this Carrot Zucchini Cake will win over everyone at the table.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of pantry staples and a few fresh ingredients, you can whip up a Carrot Zucchini Cake that bursts with color and flavor. Each component plays an important role in creating that perfect balance of sweetness, spice, and moistness.
- All-purpose flour: Provides the sturdy yet soft crumb we love in every great cake.
- Baking soda: Gives the Carrot Zucchini Cake a gentle lift and helps it rise beautifully in the oven.
- Baking powder: Works alongside baking soda for a tender, airy texture.
- Salt: Balances the sweetness and intensifies the spices.
- Ground cinnamon: Adds the classic warm spice that makes this cake irresistible.
- Ground nutmeg: A subtle touch that deepens the flavor complexity.
- Vegetable oil: Keeps the cake extra moist without overpowering the fresh flavors.
- Granulated sugar: For straightforward sweetness that lets the veggies shine.
- Brown sugar (packed): Brings a richer, caramel note and even more tenderness.
- Large eggs: Give structure and bind everything together smoothly.
- Vanilla extract: Invites a fragrant, comforting flavor into every bite.
- Finely grated carrot: Delivers vibrant color and a subtle earthy sweetness.
- Finely grated zucchini (squeezed dry): Adds unbeatable moisture while blending seamlessly into the batter.
- Chopped walnuts or pecans (optional): For a toasty crunch that contrasts the soft crumb.
- Crushed pineapple (drained, optional): Infuses delightful bursts of juicy sweetness.
- Raisins (optional): Surprises you with pockets of chewy goodness.
- Cream cheese frosting: The tangy, creamy crown that completes this inviting treat.
How to Make Carrot Zucchini Cake
Step 1: Prep Your Pan and Preheat
Start by heating your oven to 350°F (175°C), the sweet spot for a perfectly baked Carrot Zucchini Cake. While the oven warms up, grease and flour an 8×8-inch or 9×9-inch baking pan—making sure to coat every corner. This little step ensures your cake slips out easily and bakes up with crisp, irresistible edges.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give everything a good whisk so the leaveners and spices are evenly spread throughout. This means you’ll hit every bite with that gentle spice and the perfect crumb.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until the mixture looks silky and slightly thick. This stage locks in sweetness and gives your Carrot Zucchini Cake its signature soft texture. Add the eggs one at a time, whisking well, followed by the vanilla extract for a hint of fragrant warmth.
Step 4: Add the Carrot and Zucchini
Stir the finely grated carrot and the squeezed-dry zucchini into your wet ingredients. Don’t skip squeezing the zucchini—too much moisture can leave your cake gummy instead of fluffy. Once mixed, you’ll notice the batter come alive with vibrant color and promising texture.
Step 5: Combine and Fold In Extras
Gradually add the dry ingredients to your wet mixture, stirring gently just until everything is combined. Over-mixing here can toughen the cake, so stop as soon as the last streak of flour disappears. If you love texture, fold in the optional walnuts, pineapple, and raisins now so they’re beautifully distributed.
Step 6: Bake to Perfection
Pour your luscious batter into the prepared pan, smoothing the top with a spatula. Slide it into the oven and bake for 35 to 40 minutes. You’ll know the Carrot Zucchini Cake is ready when a toothpick poked in the center comes out clean or with just a few moist crumbs. Let the cake cool completely in the pan—hardest part, I know!—before going wild with that dreamy cream cheese frosting.
How to Serve Carrot Zucchini Cake
Garnishes
Nothing says “finished” quite like a beautiful topping. Try a scattering of chopped nuts, a sprinkle of fresh grated carrot, or even some fine lemon or orange zest to brighten up that rich cream cheese frosting. Even a dusting of cinnamon looks striking and tastes wonderful.
Side Dishes
The Carrot Zucchini Cake is a treat on its own, but it also pairs beautifully with sides like a scoop of vanilla ice cream, a spoonful of tangy Greek yogurt, or fresh citrus segments to cut the richness. For afternoon gatherings, tea or lightly brewed coffee is the perfect match.
Creative Ways to Present
Transform your Carrot Zucchini Cake into dessert bars by cutting into small squares for a bite-sized party platter. For brunch or birthdays, bake the batter in muffin tins for adorable mini cakes. You can even layer with extra frosting and fruit between two thinner cake squares for a show-stopping layered treat.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover your Carrot Zucchini Cake tightly with plastic wrap or store in an airtight container in the refrigerator. The cake stays deliciously moist for up to 5 days, and you’ll probably notice the flavors deepen the next day, making the leftovers even more tempting.
Freezing
Want to save some for a rainy day? Slice the unfrosted Carrot Zucchini Cake, wrap each piece well in plastic and then in foil, and freeze for up to 2 months. To freeze frosted cake, freeze it uncovered until the frosting is firm, then wrap in plastic and foil. Thaw at room temperature, and the cake is nearly as fresh as the day you baked it!
Reheating
To enjoy that just-baked warmth, let frozen slices come to room temperature, then zap in the microwave for 10 to 15 seconds (if unfrosted) or 5 seconds (if frosted). Just enough to soften and release all those inviting aromas, making every bite feel homemade again.
FAQs
Can I make Carrot Zucchini Cake without nuts or raisins?
Absolutely! The nuts, raisins, and pineapple are all optional add-ins. If you prefer a smoother cake, simply leave them out. The result will still be splendidly moist and flavorful.
Should I peel the zucchini and carrots before grating?
There’s no need to peel young, tender zucchini or carrots—just wash them well before grating. The skins add color and a bit of extra nutrition, and they disappear into the cake while baking.
What’s the secret to a moist Carrot Zucchini Cake?
The key is squeezing the grated zucchini very well before adding it to the batter. Too much liquid can make your cake soggy rather than tender. Also, using both white and brown sugar along with oil helps lock in moisture.
Can I bake this as cupcakes?
Definitely! Divide the batter among lined muffin tins, filling each about 3/4 full, and bake at 350°F for 18-22 minutes. Test with a toothpick for doneness before removing from the oven. Frost and decorate as you wish!
Is Carrot Zucchini Cake suitable for special diets?
This cake is vegetarian-friendly and can be adjusted for many dietary needs. You can substitute a gluten-free all-purpose flour blend for a gluten-free option, or experiment with egg replacements for a vegan twist.
Final Thoughts
There’s nothing quite like sitting down to a generous slice of homemade Carrot Zucchini Cake, especially when you know it’s packed with wholesome ingredients and plenty of love. I hope you’ll give this recipe a try—whether for a special occasion or just to make any day a little bit sweeter!
Print
Carrot Zucchini Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of moistness and spice with this delightful Carrot Zucchini Cake. Packed with grated carrots, zucchini, and optional add-ins like nuts and raisins, this cake is a true crowd-pleaser. Topped with creamy cream cheese frosting, it’s a must-try dessert for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely grated carrot
- 1 cup finely grated zucchini (squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple (drained, optional)
- 1/2 cup raisins (optional)
- Cream cheese frosting for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a baking pan.
- Mix dry ingredients: Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
- Combine wet ingredients: In a separate bowl, mix oil, granulated sugar, brown sugar, eggs, and vanilla.
- Blend: Stir in grated carrot and zucchini, then gradually add and mix in the dry ingredients.
- Add optional ingredients: Fold in nuts, pineapple, and raisins if desired.
- Bake: Pour batter into the pan and bake for 35–40 minutes until done.
- Cool and frost: Let the cake cool before frosting with cream cheese frosting.
Notes
- Remove excess moisture from zucchini for best results.
- The cake’s flavors deepen the next day, so it’s even better after resting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
