Carrot Zucchini Cake Recipe

moist carrot zucchini cake with cream cheese frosting on white counter

Carrot Zucchini Cake Recipe

This moist and flavorful carrot zucchini cake combines the sweetness of carrots with the moisture of zucchini, perfectly spiced and topped with creamy cream cheese frosting. A wholesome yet indulgent dessert that stays fresh for days, making it ideal for family gatherings and special occasions.

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Course: Dessert, Snack

Cuisine: American, Comfort Food

Prep Time: 20

Cook Time: 32

Cooling Time: 40

Total Time: 1 32

Servings: servings

Calories: 420kcal

Cost: $12

Equipment

Food processor or box grater
Mixing bowls
Measuring cups and spoons
Two 9-inch round cake pans
Wire cooling racks
Stand mixer or hand mixer
Offset spatula

Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
0.5 teaspoon nutmeg
1⅓ cups granulated sugar
1 cup vegetable oil
3 large eggs
2 teaspoon vanilla extract
2 cups finely grated carrots about 4 medium carrots
1 cup finely grated zucchini squeezed dry
0.5 cup chopped walnuts optional

For the Cream Cheese Frosting

8 oz cream cheese softened
0.5 cup butter softened
4 cups powdered sugar
1 teaspoon vanilla extract
salt pinch

Instructions

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment. Grate carrots and zucchini, pat zucchini dry.
In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk sugar, oil, eggs, and vanilla until smooth.
Add dry ingredients to wet, mix gently, then fold in carrots, zucchini, and walnuts (if using).
Divide batter evenly between pans. Bake 28–32 minutes until a toothpick comes out clean. Cool completely on wire racks.
Beat cream cheese, butter, powdered sugar, vanilla, and pinch of salt until fluffy. Frost cooled cakes with offset spatula.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition