Description
This Carrot Zucchini Cake is a moist and flavorful dessert that combines the natural sweetness of fresh zucchini and carrots, topped with a creamy, tangy cream cheese frosting. Perfect for any occasion, this cake offers a delicious twist on classic carrot cake with the added bonus of zucchini for extra moisture and texture. Whether served for a special gathering or as a sweet treat, this cake is sure to be a hit with family and friends.
Ingredients
For the Cake:
2 cups granulated sugar
1 cup canola oil
3 large eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups grated zucchini (with liquid if using frozen)
½ cup grated carrots
For the Cream Cheese Frosting:
3 ounces cream cheese, softened
½ cup margarine or butter, softened
1 teaspoon milk
2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10×15-inch sheet pan and set aside.
- In a large mixing bowl, beat together the granulated sugar and canola oil until well combined. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, ground cinnamon, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated zucchini and carrots until evenly distributed in the batter.
- Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- To prepare the frosting, beat together the softened cream cheese and margarine (or butter) until smooth. Add the milk and powdered sugar and continue to beat until the frosting is creamy and spreadable.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top. Cut into bars and serve.
Notes
Zucchini Tip: If using frozen zucchini, include the liquid when adding it to the batter for added moisture.
Storage: Store the cake in an airtight container at room temperature for 2-3 days or in the fridge for up to 5-7 days. It can also be frozen for up to 3 months if wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 30 mini slices
- Calories: 225 kcal per serving