Easy Carrot Zucchini Cake Recipe
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, storage instructions, and even suggest some ideal food pairings. Let's get started!
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
In conclusion, this Carrot Zucchini Cake is a delightful dessert that combines the goodness of vegetables 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!