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Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe

Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe
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★★★★★

5.1 from 16 reviews

This Moist Carrot Zucchini Cake with Cream Cheese Frosting is a deliciously tender and flavorful dessert that combines freshly grated carrots and zucchini with warm spices like cinnamon and nutmeg. Topped with a rich cream cheese frosting and optionally garnished with crunchy walnuts, this cake is perfect for any occasion, offering a moist texture and a balanced sweetness.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups grated carrots
  • 1 cup grated zucchini
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Cream Cheese Frosting Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts for garnish (optional)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening agents.
  3. Combine Wet Ingredients: In another bowl, mix vegetable oil with granulated and brown sugars. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined, to maintain a tender crumb.
  5. Add Carrots, Zucchini, and Walnuts: Gently fold in the grated carrots, grated zucchini, and chopped walnuts (if using), ensuring even distribution throughout the batter.
  6. Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
  8. Prepare Cream Cheese Frosting: Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy and spreadable.
  9. Assemble the Cake: Spread a layer of frosting on one cake layer, place the second cake on top, and frost the top and sides of the cake evenly.
  10. Garnish and Serve: Optionally garnish with chopped walnuts, slice, and serve this moist, flavorful cake.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • To make the cake vegan, replace eggs with a plant-based alternative such as flax eggs or applesauce and use vegan cream cheese and butter substitutes for frosting.
  • Be careful not to overmix the batter to keep the cake moist and tender.
  • Grate the zucchini and carrots finely to incorporate them well into the batter.
  • Optional walnuts add a lovely crunch and texture contrast but can be omitted if there are nut allergies.

Nutrition

Keywords: carrot cake, zucchini cake, cream cheese frosting, moist cake, vegetable desserts, baked dessert, walnut cake

Find it online: https://mixitwitjoe.com/moist-carrot-zucchini-cake-with-cream-cheese-frosting-recipe/