This Carrot Zucchini Cake With Cream Cheese Frosting is the perfect marriage of moist texture, warm spices, and creamy frosting.

Packed with grated carrots and zucchini, it’s a delicious way to sneak in some veggies without compromising on indulgence.

Topped with a rich cream cheese frosting, this cake is a showstopper for any occasion!

Ingredients

For the cake:

1 ½ cups grated carrots
1 cup grated zucchini
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup vegetable oil
¾ cup granulated sugar
¾ cup brown sugar
3 large eggs
1 tsp vanilla extract
½ cup chopped walnuts (optional)

For the cream cheese frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
¼ cup chopped walnuts (optional, for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Step 2: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3: In another bowl, whisk vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

Step 4: Gradually add dry ingredients to the wet ingredients, mixing until just combined.

Fold in grated carrots, zucchini, and walnuts (if using).

Step 5: Pour batter into the prepared baking pan, smoothing the top.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely in the pan on a wire rack.

Step 6: For the frosting, beat softened cream cheese and butter in a medium bowl until creamy.

Gradually add powdered sugar and vanilla extract, beating until fluffy.

Step 7: Spread cream cheese frosting over the cooled cake.

Garnish with chopped walnuts, if desired. Slice into squares and serve.

Tips

Ensure the cake is completely cool before frosting to prevent the frosting from melting.

For extra spice, add a pinch of ground ginger or allspice to the batter.

Replace walnuts with pecans or omit nuts for a nut-free option.

Store leftovers in the refrigerator for up to 5 days.

Frequently Asked Questions (FAQs)

1. Can I use whole wheat flour instead of all-purpose flour?

Yes! Whole wheat flour can be used but may result in a denser cake.

Consider using half whole wheat and half all-purpose for better texture.

2. How do I avoid a soggy cake?

Ensure you squeeze excess moisture from the grated zucchini before adding it to the batter.

3. Can I make this cake ahead of time?

Absolutely. Bake and frost the cake the day before serving. Store covered in the refrigerator.

4. What’s the best way to grate carrots and zucchini?

Use the coarse side of a box grater or a food processor with a shredding blade for quick and consistent results.

5. Can I freeze the cake?

Yes! Wrap unfrosted cake tightly in plastic wrap and freeze for up to 3 months.

Thaw overnight in the refrigerator before frosting.