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
Scale
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
