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Zucchini Carrot Cake with Cream Cheese Frosting

Zucchini Carrot Cake with Cream Cheese Frosting

Delicious Zucchini Carrot Cake with Cream Cheese Frosting is a delightful dessert that cleverly incorporates vegetables into a moist and flavorful cake.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup grated zucchini squeeze out excess moisture
  • 1 cup grated carrots
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • cake pan
  • Mixing bowls
  • Electric Mixer
  • Grater

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, mix together grated zucchini and carrots.
  3. In another bowl, combine all-purpose flour, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, baking soda, baking powder, ground cinnamon, and salt; mix well.
  4. Fold the zucchini and carrot mixture into the wet ingredients until combined.
  5. Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted comes out clean.
  6. Let the cake cool completely before frosting.
  7. For the cream cheese frosting, beat together softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth.
  8. Frost the cooled cake with cream cheese frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18g

Notes

Feel free to add nuts or raisins for extra texture, or swap half the oil for applesauce for a lighter version. Store leftovers in an airtight container in the fridge for up to five days.

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