Description
A moist and flavorful carrot zucchini cake recipe with a rich cream cheese frosting. This easy-to-make cake is packed with hidden vegetables and warm spices, making it a comforting treat for any occasion.
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup canola oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups grated zucchini
- 1/2 cup grated carrots
- For the Cream Cheese Frosting:
- 3 oz cream cheese (softened)
- 1/2 cup margarine
- 1 tsp milk
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
- Grate the zucchini and carrots. Place the shredded vegetables on paper towels to absorb excess moisture.
- In a large bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
- In a medium bowl, beat together the sugar, oil, and eggs until well combined and slightly fluffy.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the grated zucchini and carrots.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the frosting: beat together cream cheese and margarine until smooth. Add milk and beat again. Gradually add powdered sugar until desired consistency is reached.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Slice and serve.
Notes
- For extra crunch, add chopped walnuts or pecans to the batter.
- You can substitute granulated sugar with brown sugar for a richer flavor.
- Add a pinch of nutmeg or allspice for a more spiced cake.
- This recipe can be made into cupcakes; bake for 18-20 minutes.
- Store at room temperature for up to 3-4 days, in the refrigerator for 5-6 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: N/A
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: N/A