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Carrot Zucchini Cake with Cream Cheese Frosting

Irresistibly Moist Carrot Zucchini Cake with Cream Cheese Frosting

A delicious Carrot Zucchini Cake with Cream Cheese Frosting, featuring hidden vegetables in a moist and sweet dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substituting with whole wheat flour adds fiber.
  • 1 teaspoon Baking Powder Ensure they are fresh for optimal rise.
  • 1 teaspoon Baking Soda Ensure they are fresh for optimal rise.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Ground Cinnamon Feel free to experiment with ground ginger.
  • 1/4 teaspoon Nutmeg Feel free to experiment with ground ginger.
  • 1 cup Vegetable Oil You can partially swap it with unsweetened applesauce.
  • 1/2 cup Granulated Sugar Consider reducing sugar for a healthier cake.
  • 1/2 cup Brown Sugar Contributes to moist texture.
  • 3 large Eggs For a vegan alternative, try using flax eggs.
  • 2 teaspoons Vanilla Extract Using pure vanilla extract gives a more pronounced taste.
  • 1 cup Grated Carrots Fresh carrots ensure maximum flavor.
  • 1 cup Grated Zucchini You can replace it with finely minced pumpkin.
  • 1/2 cup Chopped Walnuts Feel free to omit this for a nut-free cake.
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese Providing creaminess.
  • 1/4 cup Unsalted Butter For a dairy-free option, coconut oil can work.
  • 2 cups Powdered Sugar Adjust to taste.
  • 1 teaspoon Vanilla Extract You could also include a splash of lemon.
  • Chopped Walnuts Optional for garnish.

Equipment

  • 8-inch round cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the wet ingredients: vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
  4. Gradually add the dry mixture to the wet ingredients and fold gently until no dry flour remains.
  5. Fold in the grated carrots, grated zucchini, and chopped walnuts until just combined.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for about 10 minutes and then transfer to wire racks to cool completely.
  8. Beat together cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
  9. Spread frosting on the first cooled cake layer, place the second layer on top, and frost the top and sides of the cake.
  10. Garnish with chopped walnuts if desired and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 220mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 1500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Feel free to experiment with flavors and add variations like crushed pineapple or pumpkin.

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