Moist Carrot Zucchini Cake with Cream Cheese Frosting Bliss

moist carrot zucchini cake with cream cheese frosting

By:

Julia marin

Oh my goodness, let me tell you about my absolute favorite dessert: moist carrot zucchini cake with cream cheese frosting! Seriously, this cake is a total game-changer. I stumbled upon this recipe a few years ago during a desperate fridge-cleaning session, and it’s been a staple ever since. The combination of sweet carrots and tender zucchini makes each bite so incredibly moist and flavorful. Plus, the cream cheese frosting adds that dreamy, tangy sweetness that just takes it over the top. Trust me, you’ll want to make this for every gathering, or just for yourself on a cozy afternoon—no judgment here! It’s the perfect balance of healthy veggies and indulgent frosting, and honestly, who can resist that? Let’s get baking!

Ingredients List

Gathering your ingredients is the first step to creating this delightful moist carrot zucchini cake with cream cheese frosting. Here’s what you’ll need:

  • 1 cup grated carrots: Freshly grated for maximum moisture and flavor.
  • 1 cup grated zucchini: Make sure to squeeze out excess moisture for the best texture.
  • 1 1/2 cups all-purpose flour: This is your base for the cake, giving it structure.
  • 1 cup sugar: Sweetness to balance the earthy flavors of the veggies.
  • 1/2 cup vegetable oil: For that lovely moistness—don’t skimp on this!
  • 3 large eggs: They help bind everything together.
  • 1 teaspoon vanilla extract: A splash of flavor that elevates the cake.
  • 1 teaspoon baking powder: Helps the cake rise perfectly.
  • 1 teaspoon baking soda: Works with the acidity of the veggies to give lift.
  • 1/2 teaspoon salt: Enhances all the delicious flavors.
  • 1 teaspoon ground cinnamon: Adds a warm, comforting spice.
  • 1/2 cup chopped walnuts (optional): For a delightful crunch, but feel free to leave them out if you prefer.

Make sure you have everything on hand before you start; it makes the process so much smoother!

Kitchen Utensils Set- 34PCS Silicone

Kitchen Utensils Set- 34PCS Silicone

KOIOS 5-in-1 Hand Immersion Blender

KOIOS 5-in-1 Hand Immersion Blender

Chef Preserve Compact Vacuum Sealer

Chef Preserve Compact Vacuum Sealer

Mixing Bowls with Airtight Lids Set, 26PCS

Mixing Bowls with Airtight Lids Set, 26PCS

How to Prepare the Moist Carrot Zucchini Cake with Cream Cheese Frosting

Now, let’s dive right into making this delicious moist carrot zucchini cake with cream cheese frosting! First things first, preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan—trust me, you want to ensure it comes out clean!

  1. In a large mixing bowl, combine the grated carrots, grated zucchini, sugar, and vegetable oil. Mix them together until well combined; it should look like a colorful veggie medley!
  2. Next, crack in those three large eggs and pour in the vanilla extract. Mix everything until it’s nice and smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This combo is key to making your cake rise beautifully.
  4. Now, gradually add the dry ingredients to the wet mixture, stirring gently until just combined. You don’t want to overmix—keep it light and fluffy!
  5. If you’re using walnuts, fold them in gently at this point.
  6. Pour the batter into your prepared pan and smooth out the top. Pop it in the oven and bake for 30-35 minutes, or until a toothpick comes out clean. You’ll know it’s done when your kitchen smells heavenly!
  7. Once baked, let the cake cool completely in the pan before you frost it with your luscious cream cheese frosting.

And there you have it! A delightful cake that’s sure to impress!

Why You’ll Love This Recipe

This moist carrot zucchini cake with cream cheese frosting isn’t just a treat for your taste buds; it’s a lifesaver in the kitchen! Here’s why I think you’ll adore it:

  • Quick to Prepare: With just a few simple steps, you can whip this cake up in no time! Perfect for those busy days when you need a sweet fix.
  • Flavor-Packed: The combination of sweet carrots and fresh zucchini creates a flavor explosion that’s both comforting and refreshing.
  • Versatile: Whether it’s a birthday party, a cozy gathering, or just a weekday treat, this cake fits right in on any occasion!
  • Healthier Indulgence: With veggies sneakily included, it feels a bit like you’re doing something good for yourself while enjoying dessert.
  • Cream Cheese Frosting: That tangy, creamy topping is the cherry on top—literally! It elevates the cake to a whole new level.

Trust me, once you bake this beauty, you’ll see why it’s a favorite!

Tips for Success

To make sure your moist carrot zucchini cake with cream cheese frosting turns out perfectly, here are some of my top tips! First, use fresh, organic veggies if possible; they really amp up the flavor and moisture! When grating the zucchini, don’t forget to squeeze out any excess moisture with a clean kitchen towel—that’s key to avoiding a soggy cake!

Mix your wet ingredients well before adding the dry ones to create a smooth batter. Be careful not to overmix once you combine everything; a few lumps are perfectly fine! This keeps your cake light and fluffy. Also, keep an eye on the baking time; ovens can vary, so start checking around the 30-minute mark. A toothpick should come out clean, but don’t be surprised if it’s a little moist—that’s just the deliciousness waiting for you!

And finally, let the cake cool completely before frosting to avoid any melty mishaps. Trust me, following these tips will lead you straight to carrot-zucchini cake perfection!

Serving Suggestions

Now that you’ve baked this scrumptious moist carrot zucchini cake with cream cheese frosting, you might be wondering what to serve alongside it. Let me tell you, there are some delightful pairings that really elevate the experience!

First off, a steaming cup of coffee or spiced chai tea makes for a cozy companion. The warmth of the spices complements the cake’s flavors beautifully. If you’re feeling a bit more adventurous, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream for that extra indulgence—yum!

For a fresh twist, consider pairing it with a light fruit salad or some sliced strawberries. The brightness of the fruit cuts through the richness of the frosting, creating a perfect balance. And if you really want to impress your guests, why not serve it at a brunch gathering with mimosas? It’s a match made in heaven!

Nutritional Information Disclaimer

Just a quick note—while I love sharing the joy of baking this moist carrot zucchini cake with cream cheese frosting, keep in mind that nutritional values can vary quite a bit depending on the ingredients and brands you use. The calorie count and nutritional breakdown I’ve provided are estimates, not exact figures. For the most accurate information, I always recommend checking the specific ingredients you choose. Enjoy every bite with a little mindfulness—after all, it’s about the joy of baking and sharing deliciousness!

FAQ Section

Got questions about the moist carrot zucchini cake with cream cheese frosting? I’ve got you covered! Here are some common queries and their answers:

Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors meld together. Just be sure to store it in an airtight container in the fridge after it’s completely cooled.

What can I substitute for the sugar?
If you’re looking to cut down on sugar, you can use a sugar substitute like honey or maple syrup. Just remember that this might change the texture a bit, so adjust the liquids accordingly.

Can I use other vegetables?
You bet! While this recipe shines with carrots and zucchini, you can also experiment with finely grated apples or even some mashed ripe bananas for a twist!

How do I store leftovers?
Keep any leftover cake in the refrigerator for up to a week. Just make sure it’s wrapped well to keep it fresh!

Can I freeze the cake?
Yes, you can! Wrap the cake tightly in plastic wrap and foil, then freeze it for up to three months. Thaw it in the fridge before serving. Just remember to frost it after thawing for the best flavor!

Print
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moist carrot zucchini cake with cream cheese frosting

Moist Carrot Zucchini Cake with Cream Cheese Frosting Bliss


  • Author: Julia marin
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A moist carrot zucchini cake topped with cream cheese frosting.


Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9×13 inch baking pan.
  3. In a large bowl, mix grated carrots, grated zucchini, sugar, and oil.
  4. Add eggs and vanilla extract, mix well.
  5. In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  6. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  7. Fold in walnuts if using.
  8. Pour the batter into the prepared pan.
  9. Bake for 30-35 minutes or until a toothpick comes out clean.
  10. Let the cake cool completely before frosting.

Notes

  • Store leftovers in the refrigerator.
  • For added flavor, consider adding raisins.
  • Adjust the sugar based on your sweetness preference.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: moist carrot zucchini cake, cream cheese frosting

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.

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