Description
A moist carrot zucchini cake topped with creamy frosting.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup grated carrots
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the zucchini, carrots, eggs, oil, and vanilla.
- In another bowl, combine flour, sugars, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in walnuts if using.
- Pour the batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks.
- Frost with cream cheese frosting once completely cool.
Notes
- Store leftovers in the refrigerator.
- Let the cake cool completely before frosting.
- For added flavor, consider adding raisins or coconut.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: moist carrot zucchini cake with cream cheese frosting