Moist Carrot Zucchini Cake with Cream Cheese Frosting
Moist Carrot Zucchini Cake with Cream Cheese Frosting is a delightful fusion that combines the natural sweetness of carrots and zucchini with a rich, creamy frosting. Each slice delivers a perfect balance of spices and sweetness, making it an unforgettable treat for any occasion—from birthdays to casual gatherings. Enjoy this tender cake that your friends and family will rave about!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs; mix in oil and vanilla extract. Add grated carrots and zucchini.
- Fold the wet mixture into the dry ingredients until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- For the frosting, beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla.
- Once cakes are cooled, frost as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg