Carrot Zucchini Cake With Cream Cheese Frosting
This Carrot Zucchini Cake With Cream Cheese Frosting is the perfect marriage of moist texture, warm spices, and creamy frosting.
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
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots, zucchini, and walnuts (if using).
- 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.
- 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.
- Spread cream cheese frosting over the cooled cake. Garnish with chopped walnuts, if desired. Slice into squares and serve.