Carrot Zucchini Cake with Cream Cheese Frosting Recipe

Carrot Zucchini Cake with Cream Cheese Frosting Recipe

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This moist and flavorful cake combines the sweetness of carrots with the subtle flavor of zucchini for a healthy and delicious treat. The cream cheese frosting adds a touch of tanginess that perfectly complements the cake.

Ingredients:

  • For the Cake:
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt  
    • 1 cup granulated sugar
    • 1 cup packed brown sugar  
    • 1/2 cup vegetable oil
    • 1/4 cup milk
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups grated carrots
    • 1 cup grated zucchini
    • 1 cup chopped walnuts (optional)
  • For the Cream Cheese Frosting:
    • 8 ounces cream cheese, softened
    • 1/2 cup unsalted butter, softened  
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Cake:
    • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
    • In a separate bowl, whisk together granulated sugar, brown sugar, oil, milk, eggs, and vanilla extract.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.  
    • Stir in the grated carrots, zucchini, and walnuts (if using).
    • Divide the batter evenly between the prepared cake pans.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.  
    • Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.  
  2. Make the Frosting:
    • In a large bowl, beat together cream cheese and butter with an electric mixer until smooth and creamy.
    • Gradually add powdered sugar, one cup at a time, beating until light and fluffy.
    • Beat in vanilla extract.
  3. Assemble the Cake:
    • Once the cakes are completely cool, place one layer on a serving plate.
    • Spread a generous layer of cream cheese frosting on top.
    • Place the second layer on top and frost the remaining sides and top of the cake.
  4. Serve and Enjoy:
    • Store the cake in the refrigerator for up to 3 days.

Tips:

  • For extra moisture, you can add a tablespoon of lemon juice to the batter.
  • To make the cake even healthier, you can use whole wheat flour.
  • Get creative with the frosting! Add a swirl of chocolate ganache or sprinkle with chopped nuts for extra flair.

Enjoy your delicious and healthy Carrot Zucchini Cake!

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