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
Keywords: Carrot Zucchini Cake, Cream Cheese Frosting, Moist Carrot Cake, Zucchini Cake Recipe, Carrot Cake with Walnuts