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