Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe
Our Moist Carrot Zucchini Cake with Cream Cheese Frosting is a delightful fusion of vegetables in a sweet treat format. Smothered in a luscious layer of cream cheese, this cake is so soft and moist it practically melts in your mouth!
Prep Time: 30 mins
Bake Time: 45 mins
Total Time: 1 hour 15 mins
Why Make This Recipe
The beauty of this recipe lies in its delicate balance between health and pleasure. The flavors of carrot and zucchini work harmoniously, with the cream cheese frosting adding indulgence to the savoriness of the cake. This cake is also suitable for vegetarians!
How to Make Moist Carrot Zucchini Cake with Cream Cheese Frosting
Ingredients
– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 cup vegetable oil
– 1 cup granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup grated carrots
– 1 cup grated zucchini
– 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
Directions
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking pan. Mix together your flours, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. In another bowl, whisk your oil and sugar, followed by eggs and vanilla, before incorporating your dry ingredients. Finally, fold in your grated carrots, zucchini, and optional nuts. Bake for 40-45 minutes and let it cool completely before applying frosting.
To make the frosting, beat the cream cheese and butter until creamy, gradually adding powdered sugar and vanilla until smooth.
How to Serve Moist Carrot Zucchini Cake with Cream Cheese Frosting
This cake is best served slightly chilled, with the cream cheese frosting providing a cool contrast to the cake’s warm spices. It pairs wonderfully with a cup of tea or coffee, making it an ideal dessert or afternoon snack.
How to Store Moist Carrot Zucchini Cake with Cream Cheese Frosting
Store your cake in an airtight container in the refrigerator for up to a week. To serve, let it stand at room temperature for about half an hour.
Tips to Make Moist Carrot Zucchini Cake with Cream Cheese Frosting
Make sure your carrots and zucchini are not too wet after grating. Squeezing out the excess moisture will prevent your cake from getting soggy.
FAQs
Q1. Can I use just all-purpose flour instead of mixing it with whole wheat flour?
Yes, you can use all-purpose flour alone if that’s what you have at hand. It will make your cake less dense.
Q2. Can I add raisins to this cake?
Certainly! Raisins will add a sweet chewiness which pairs well with the nuts and vegetables in the cake.
Q3. Can I skip the frosting on this cake?
Yes, the cake tastes delicious even without frosting. However, the tangy cream cheese frosting gives it a nice contrast, and we highly recommend it.