This Carrot Zucchini Cake with Cream Cheese Frosting is a moist and flavorful dessert that blends the wholesome goodness of grated carrots and zucchini. Topped with a luscious cream cheese frosting, this cake is perfect for any occasion, from family gatherings to special celebrations. Enjoy a delightful treat that combines classic flavors with a modern twist!
Ingredients:
For the Cake:
2 cups grated carrots
1 ½ cups grated zucchini
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup chopped walnuts (optional)
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup chopped walnuts (optional, for garnish)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the Wet Ingredients:
In a large bowl, beat the eggs, oil, sugar, and vanilla extract until well combined.
Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Batter:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, zucchini, and walnuts (if using).
Bake the Cake:
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. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and smooth.
Assemble the Cake:
Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the entire cake. Garnish with chopped walnuts if desired.
Serving Tips:
Room Temperature: For the best flavor and texture, serve the cake at room temperature. Take it out of the refrigerator about 30 minutes before serving.
Portioning: Use a serrated knife to slice the cake cleanly. For neat slices, ensure your knife is sharp and clean it between cuts.
Garnishing: If using walnuts for garnish, sprinkle them on top of the frosted cake just before serving to maintain their crunch and appearance.
Accompaniments: Pair the cake with a cup of coffee or tea for a delightful treat. It also goes well with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage Tips:
Short-Term Storage: If you plan to eat the cake within a few days, store it in an airtight container at room temperature. This will keep the cake moist and flavorful.
Long-Term Storage: For longer storage, keep the cake in an airtight container in the refrigerator. It will stay fresh for up to one week. If you need to store it for more than a week, consider freezing it.
Freezing: To freeze, wrap the cake layers tightly in plastic wrap and then foil to prevent freezer burn. You can also freeze individual slices. Thaw the cake in the refrigerator overnight before serving.
Frosting Considerations: If freezing, it’s best to frost the cake after thawing. This helps prevent the frosting from becoming too soft or losing its texture.
Related Recipes:
- Carrot Cake Cheesecake Cake
- Carrot Cake Roll with Cream Cheese Frosting
- Cinnamon Roll Zucchini Bread
FAQs:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, whole wheat flour will give the cake a denser texture and a slightly different flavor. If using whole wheat flour, consider using half whole wheat and half all-purpose flour for a lighter texture.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, use a gluten-free all-purpose flour blend. Ensure that the blend includes xanthan gum or guar gum to help with the cake’s structure and texture. The baking time may vary slightly, so check for doneness with a toothpick.
Can I substitute the cream cheese frosting with another type of frosting?
Yes, you can substitute the cream cheese frosting with other types of frosting such as buttercream, whipped cream, or even a glaze. Each frosting will provide a different flavor and texture, so choose one that complements the carrot zucchini cake.
How can I make this cake dairy-free?
To make the cake dairy-free, use dairy-free alternatives such as almond milk or coconut milk instead of regular milk in the batter. For the frosting, substitute the cream cheese and butter with dairy-free cream cheese and margarine. Ensure that all other ingredients, including the cake mix and vanilla extract, are dairy-free.
Conclusion:
This Carrot Zucchini Cake with Cream Cheese Frosting is sure to be a crowd-pleaser with its rich flavor and moist texture. Whether you’re celebrating a special occasion or simply enjoying a treat, this cake delivers on taste and presentation. Enjoy baking and indulging in this delightful dessert!
📖 Recipe:
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Carrot Zucchini Cake with Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Are you looking for a cake that’s both moist and flavorful, perfect for any occasion? Look no further than this Carrot Zucchini Cake with Cream Cheese Frosting. Combining the best of carrots and zucchini, this cake is topped with a luscious cream cheese frosting that will make it a hit at any gathering.
Ingredients
For the Cake:
2 cups grated carrots
1 ½ cups grated zucchini
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup chopped walnuts (optional)
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup chopped walnuts (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Wet Ingredients: In a large bowl, beat the eggs, oil, sugar, and vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, zucchini, and walnuts (if using).
- Bake the Cake: 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. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and smooth.
- Assemble the Cake: Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the entire cake. Garnish with chopped walnuts if desired.
Notes
Ensure the cake layers are completely cool before applying the frosting to prevent it from melting.
For a dairy-free version, substitute the cream cheese and butter in the frosting with dairy-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
