Description
Discover how to make a delicious and moist zucchini carrot cake with our easy-to-follow recipe. Perfect for any occasion, this cake is a must-try!
Ingredients
Scale
- 4 large eggs (4)
- 2 cups sugar (400g)
- 1–1/3 cups vegetable oil (320ml)
- 2–1/2 cups all-purpose flour (300g)
- 2 teaspoons (10 ml) baking soda
- 2 teaspoons (10 ml) baking powder
- 2 teaspoons (10 ml) ground cinnamon
- 1 teaspoon (5 ml) ground cloves
- 1 teaspoon (5 ml) ground allspice
- 1 teaspoon (5 ml) ground ginger
- 1/2 teaspoon (3 ml) ground nutmeg
- 1 teaspoon (5 ml) salt
- 2 cups finely shredded carrots (240g)
- 2 cups finely shredded zucchini (240g)
- 1 cup coarsely chopped pecans or walnuts (120g)
- FROSTING:
- 1 package (8 ounces) cream cheese, softened (225g)
- 1/2 cup butter, softened (113g)
- 5 cups confectioners’ sugar (600g)
- 2 teaspoons (10 ml) vanilla extract
- Whole or chopped pecans or walnuts for garnish, optional
Instructions
- Warm up your oven to 350°F. In a big mixing bowl, blend the eggs and sugar until they become bubbly. Slowly add in the oil while mixing. In another bowl, mix together the flour, baking soda, and baking powder, then incorporate the cinnamon, cloves, allspice, ginger, nutmeg, and salt, ensuring everything is well blended. Combine the dry mixture with the egg mixture, beating for four minutes or until fully integrated. Editor’s Tip: You may mix by hand, use an electric mixer, or a stand mixer. Fold in the carrots, zucchini, and nuts.
- Distribute the batter evenly into three greased 9-inch round cake pans. Bake for 35 minutes or until the surface of the cakes lightly springs back upon touch. Let them cool for five minutes before carefully taking them out of the pans. Allow them to cool completely on a wire rack.
- In a separate large bowl, mix the cream cheese and butter until creamy. Gradually add the confectioners’ sugar and vanilla, continuing to beat until the sugar is fully incorporated.
- Apply the frosting between the cake layers and cover the top and sides of the cake. For an optional finish, decorate with whole or chopped nuts.
Notes
- Finely shred the carrots and zucchini for a moist and tender cake texture.
- Add pecans or walnuts for extra crunch and flavor in the batter.
- Ensure cakes are completely cooled before frosting to prevent melting.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 20g
- Protein: 5g
Keywords: zucchini cake, carrot cake, cream cheese frosting, nut garnish, moist cake, spice cake
