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Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe

Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe
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★★★★★

5 from 28 reviews

This Moist Carrot Zucchini Cake with Cream Cheese Frosting is a deliciously tender and flavorful dessert that combines finely grated carrots and zucchini with warm spices like cinnamon and nutmeg. Richly frosted with a smooth cream cheese topping and garnished with chopped walnuts, this cake offers a perfect balance of moist texture and sweet, creamy finish, ideal for any special occasion or a delightful everyday treat.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups grated carrots
  • 1 cup grated zucchini
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Cream Cheese Frosting Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
  2. Prepare the Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg until well combined.
  3. Combine Wet Ingredients: In another bowl, mix 1/2 cup vegetable oil with 3/4 cup granulated sugar and 3/4 cup brown sugar. Add 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix gently until just combined, taking care not to overmix to ensure a tender crumb.
  5. Add Vegetables and Nuts: Fold in 1 1/2 cups grated carrots, 1 cup grated zucchini, and 1/2 cup chopped walnuts if using, until evenly dispersed throughout the batter.
  6. Divide and Bake the Batter: Evenly divide the batter between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  8. Prepare the Cream Cheese Frosting: Beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth. Gradually add 1 cup powdered sugar and 1 teaspoon vanilla extract, beating until creamy and lump-free.
  9. Frost the Cake: Once cooled, place one cake layer on a serving plate, spread a layer of frosting on top. Place the second layer over it, then spread the remaining frosting evenly over the top and sides of the cake.
  10. Garnish and Serve: Garnish with 1/4 cup chopped walnuts if desired. Slice and serve, enjoying the moist, flavorful cake with creamy frosting.

Notes

  • Store leftover cake in an airtight container in the refrigerator for up to 5 days.
  • Use a box grater or food processor for finely grating the carrots and zucchini to ensure moist texture.
  • Experiment with additional spices like ground ginger or cardamom to customize the flavor profile.
  • For a lower-fat alternative, substitute part of the vegetable oil with applesauce.
  • You can omit walnuts or substitute with sunflower seeds for a nut-free option.
  • Cake layers can be baked in advance and frosted just before serving to maintain frosting texture.
  • The unfrosted cake layers freeze well when wrapped tightly; thaw completely before frosting.

Nutrition

Keywords: carrot cake, zucchini cake, cream cheese frosting, moist cake, vegetable cake, walnut cake, spiced cake, homemade dessert

Find it online: https://kitchenwithkai.com/moist-carrot-zucchini-cake-with-cream-cheese-frosting-recipe/