Description

Moist Carrot Zucchini Cake with Cream Cheese Frosting is a deliciously moist treat that perfectly combines the natural sweetness of grated carrots and zucchini. Topped with a creamy, tangy frosting, this cake is not only a feast for the eyes but also a wholesome dessert option. Ideal for celebrations or cozy gatherings, every slice offers a delightful blend of flavors and textures that will leave your guests asking for more.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
2 large eggs
½ cup vegetable oil
1 cup grated carrots
1 cup shredded zucchini
8 oz cream cheese (softened)
2 cups powdered sugar

Instructions

Preheat your oven to 350°F (175°C). Grease two round cake pans or line them with parchment paper.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until combined.
In another bowl, beat eggs and oil until smooth. Stir in grated carrots and shredded zucchini.
Fold the wet mixture into the dry ingredients until just combined; do not overmix.
Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
For frosting, beat softened cream cheese with powdered sugar until smooth. Frost between layers and on top of the cooled cake.

Nutrition

Serving Size: 1 slice (85g)
Calories: 307
Sugar: 29g
Sodium: 160mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 3g
Cholesterol: 56mg

Keywords: For added moisture, squeeze excess water from shredded zucchini before mixing. Substitute half the oil with applesauce for a lighter option or add nuts or chocolate chips for variation.