**Moist Carrot Zucchini Cake with Cream Cheese Frosting**
*Preparation Time: 30 minutes*
*Baking Time: 50 minutes*
*Total Time: 1 hour and 20 minutes*
*Number of Servings: 12 slices*
**Introduction**
Slide into layers of moist scrumptiousness topped with a velvety cream cheese frosting. Our Moist Carrot Zucchini Cake is the perfect combination of vegetables and dessert, and an excellent way to sneak in some nutrients while enjoying a sweet treat.
**Why Make This Recipe**
This Moist Carrot Zucchini Cake is perfect for those who are looking for a dessert that isn’t overly sweet. It brings together the distinct flavors of carrot and zucchini, creating a unique tasty treat. The cream cheese frosting adds an extra layer of deliciousness, complementing the flavours of the cake beautifully.
**How to Make Moist Carrot Zucchini Cake with Cream Cheese Frosting**
**Ingredients:**
**For the Cake:**
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/2 cup vegetable oil
– 2/3 cup granulated sugar
– 2/3 cup brown sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup grated carrots
– 1 cup grated zucchini, excess moisture removed
– 1/2 cup chopped walnuts or pecans (optional)
**For the Cream Cheese Frosting:**
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
**Directions:**
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth.
4. Gradually blend the dry ingredients into the wet ingredients just enough that they’re combined.
5. Gently fold in the grated carrots, zucchini, and nuts until everything is evenly mixed.
6. Pour the batter into the prepared pan, and spread it evenly. Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
7. Beat the cream cheese and butter until they’re creamy. Gradually add the powdered sugar and vanilla, continuing to beat until the mixture is fluffy and smooth.
8. Spread the cream cheese frosting evenly over the cooled cake.
**How to Serve Moist Carrot Zucchini Cake with Cream Cheese Frosting**
Slice the cake into 12 pieces and serve. It pairs beautifully with a hot cup of tea or coffee and is an excellent dessert for any occasion.
**How to Store Moist Carrot Zucchini Cake with Cream Cheese Frosting**
Store any leftover cake in an airtight container in the refrigerator for up to one week. The cake can also be stored in the freezer for up to three months.
**Tips to Make Moist Carrot Zucchini Cake**
Ensure the zucchini is well-drained to prevent the cake from becoming soggy. Also, gently fold the dry and wet ingredients together to avoid overmixing as it might result in a dense cake.
**Variation (If Any)**
You can add raisins or sweetened shredded coconut to the cake batter for added texture and sweetness.
**FAQs**
**Q: Can I use whole wheat flour instead of all-purpose flour?**
A: Yes, though it may result in a denser texture.
**Q: Can I use butter instead of oil for the cake?**
A: Yes, but the cake might not be as moist.
**Q: Can I freeze the cake?**
A: The cake can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.