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Zucchini Carrot Cake with Cream Cheese Frosting

A moist and flavorful cake combining zucchini and carrots, topped with a rich cream cheese frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour or whole wheat for nuttier flavor
  • 1 cup granulated sugar reduce for less sweetness
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon or nutmeg for extra kick
  • 1/2 teaspoon salt
  • 3 large eggs or flax eggs for vegan option
  • 1 cup vegetable oil or melted coconut oil
  • 1 cup grated zucchini squeeze out excess water
  • 1 cup grated carrots
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter or vegan butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract use pure for best results

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C).
  2. Grease two 9-inch round cake pans with cooking spray or butter and dust with flour.
  3. Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, cinnamon, and salt.
  4. Combine the wet ingredients in another bowl: eggs, sugar, vanilla extract, and oil. Beat until light and fluffy.
  5. Fold in the grated zucchini and carrots into the wet mixture gently.
  6. Add the dry ingredients to the wet mixture gradually, stirring just until combined.
  7. Divide the batter evenly between the prepared cake pans.
Making the Frosting
  1. In a mixing bowl, beat the softened cream cheese and butter until smooth.
  2. Gradually add powdered sugar and vanilla extract, mixing until well combined and creamy.

Notes

This cake is perfect for gatherings and can be customized with nuts or raisins.