Indulge in the delightful combination of flavors in this Carrot Zucchini Cake with Cream Cheese Frosting. Perfectly moist and infused with warm spices, this cake is an irresistible treat that brings together the earthy sweetness of carrots and the subtle freshness of zucchini. Topped with rich cream cheese frosting, it’s a crowd-pleaser for any occasion, whether it’s a birthday, holiday, or simply a cozy afternoon snack. Enjoy a slice of this delightful cake with a cup of coffee or tea!
Ingredients
For the Cake:
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (if needed for consistency)
Instructions
1. Prepare the Oven and Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. Grate the Vegetables:
- Grate the carrots and zucchini using a box grater. Squeeze out excess moisture from the zucchini using a clean kitchen towel or paper towel. Set aside.
3. Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until well combined. Stir in the vanilla extract.
4. Combine the Dry Ingredients:
- In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add this mixture to the wet ingredients, mixing until just combined.
5. Fold in the Vegetables:
- Gently fold in the grated carrots and zucchini, along with the chopped nuts and raisins if using, until evenly distributed.
6. Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
7. Make the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until well blended. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
8. Assemble the Cake:
- Once the cakes are completely cooled, 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 top and sides of the cake with the remaining frosting.
9. Decorate and Serve:
- Optional: Garnish with additional chopped nuts or grated carrots. Slice and serve your delicious Carrot Zucchini Cake with Cream Cheese Frosting to family and friends!