Welcome to my kitchen! Today, I have a delightful treat for you – a mouthwatering Carrot Zucchini Cake that’s not only delicious but also a fantastic way to sneak some extra vegetables into your diet. This cake is perfect for all the food enthusiasts out there who love a harmonious blend of flavors, and it’s a delightful surprise for those who might be a bit skeptical about veggies in their dessert. In this blog post, I’ll walk you through the steps of creating this delectable Carrot Zucchini Cake. Whether you’re a seasoned baker or a novice, I’ve got you covered. Plus, I’ll share some handy tips, equipment recommendations, and storage instructions, and even suggest some ideal food pairings. Let’s get started!
| Servings | Cooking Time | CALORIES |
| 12 | 55mins | 350 per serving |
Overview of the Recipe
This Carrot Zucchini Cake is a delightful fusion of the sweetness of carrots and the mild earthiness of zucchini, beautifully combined with a hint of warm spices. It’s moist, tender, and perfect for any occasion, whether it’s a special celebration or a casual get-together. The addition of cream cheese frosting takes this cake to the next level with its irresistible creaminess.
Main Ingredient
The star of our show today is undoubtedly the zucchini. This versatile and often underrated vegetable adds moisture and a subtle flavor to the cake, making it incredibly tender. When grated and incorporated into the batter, it blends seamlessly with the carrots to create a delicious and wholesome dessert.
Kitchen Equipment
Before we dive into the details, let’s make sure you have all the necessary kitchen equipment ready:
- Two 8-inch round cake pans
- Grater
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling racks
- Cake stand or serving plate
Having these tools at your disposal will make the baking process much smoother and more enjoyable.
Ingredients
Now, let’s gather our ingredients for this delightful Carrot Zucchini Cake:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups grated carrots (about 2 large carrots)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
Directions
Preheat and Prepare
- Preheat your oven to 350°F (175°C) and grease and flour your two 8-inch round cake pans.
Mix the Dry Ingredients
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
Blend the Wet Ingredients
- In a separate large mixing bowl, beat together the sugar, oil, eggs, and vanilla until well combined.
Incorporate the Vegetables
- Add the grated zucchini, carrots, crushed pineapple, and chopped nuts (if using) to the wet mixture. Stir until everything is evenly distributed.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet mixture and gently fold until just combined. Be careful not to overmix; we want a tender cake.
Bake
- Divide the batter equally between your prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool and Frost
- Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a cooling rack to cool completely. Meanwhile, prepare the cream cheese frosting.
Make the Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, and beat until well combined.
Assemble and Frost
- Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake generously.
Variations and Tips
- Gluten-Free Version: You can easily make a gluten-free version by using a gluten-free flour blend.
- Vegan Adaptation: For a vegan twist, replace eggs with flax or chia eggs and use a dairy-free cream cheese frosting.
- Nut-Free: Skip the nuts if you have allergies or prefer a nut-free option.
- Add Raisins: If you like a little extra sweetness, consider adding a handful of raisins to the batter.
Storage
Store any leftover Carrot Zucchini Cake in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. You can also freeze individual slices for longer storage.
Food and Drink Pairings
This cake pairs wonderfully with a hot cup of coffee or a soothing mug of tea. If you want to get a bit fancier, a glass of Chardonnay or a sweet Moscato complements the flavors beautifully.
Conclusion
In conclusion, this Carrot Zucchini Cake is a delightful dessert that combines the goodness of 20vegetables with the pleasure of a moist, sweet cake. It’s suitable for various dietary preferences, and you can easily customize it to your liking. Whether you’re baking for a special occasion or just to satisfy your sweet tooth, this recipe is a winner. So, roll up your sleeves, gather your ingredients and equipment, and embark on a culinary adventure to create this delectable cake. Don’t forget to share the love – share this recipe with your friends and family, and subscribe to my blog for more scrumptious treats!
MORE CARROT CAKES
Easy Carrot Zucchini Cake Recipe
Equipment
- Two 8-inch round cake pans
- Grater
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling Racks
- Cake stand or serving plate
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups grated carrots (about 2 large carrots)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your two 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
- In a separate large mixing bowl, beat together the sugar, oil, eggs, and vanilla until well combined.
- Add the grated zucchini, carrots, crushed pineapple, and chopped nuts (if using) to the wet mixture. Stir until everything is evenly distributed.
- Gradually add the dry ingredients to the wet mixture and gently fold until just combined. Be careful not to overmix; we want a tender cake.
- Divide the batter equally between your prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a cooling rack to cool completely. Meanwhile, prepare the cream cheese frosting.
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, and beat until well combined.
- Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake generously.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!