Carrot Zucchini Cake with Cream Cheese Frosting

Introduction

This delightful cake is a perfect blend of vegetables and sweetness, showcasing the rich flavors of carrots and zucchini, complemented by a luscious cream cheese frosting.

It’s a moist, tender, and flavorful cake that combines the earthiness of fresh vegetables with the richness of a classic dessert.

Perfect for any occasion, this cake not only looks inviting but also brings a sense of comfort with every bite.

Whether you’re a fan of carrot cake or zucchini bread, this fusion dessert is sure to become a favorite in your recipe collection.

Carrot Zucchini Cake with Cream Cheese Frosting

Ingredients:

For the Cake:

1 1/2 cups grated carrots

1 1/2 cups grated zucchini

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup chopped walnuts for garnish (optional)

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Mix the Wet Ingredients:

In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine the Mixtures:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, zucchini, and chopped walnuts (if using) until evenly distributed.

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 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until the frosting is smooth. Stir in the vanilla extract.

Assemble the Cake:

Once the cakes are completely cool, spread a layer of cream cheese frosting over the top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with chopped walnuts if desired.

Serve and Enjoy:

Slice the cake and enjoy this moist, flavorful treat that perfectly balances the sweetness of the frosting with the earthiness of the vegetables.

Conclusion

This Carrot Zucchini Cake with Cream Cheese Frosting is a delightful twist on traditional carrot cake, incorporating the freshness of zucchini for an extra layer of texture and flavor.

The cream cheese frosting adds a rich and tangy complement to the moist, spiced cake layers, making it a perfect dessert for any gathering or celebration.

With its combination of healthy ingredients and indulgent taste, this cake is sure to satisfy both your sweet tooth and your desire for a wholesome treat.

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