Moist Carrot Zucchini Cake with Cream Cheese Frosting
Introduction
There’s something truly special about a moist carrot zucchini cake topped with luscious cream cheese frosting! This recipe transforms fresh vegetables into a wonderfully sweet treat that’s sure to delight your palate. With its rich texture and inviting aroma, this cake is a beautiful blend of garden freshness and cosy comfort. If you’re interested in baking more delicious recipes like this, consider subscribing for email updates to explore more culinary delights!
Why You’ll Love This Recipe
This carrot zucchini cake is packed with nutrients and flavor. The combination of carrots and zucchini adds a delightful moisture, making it incredibly soft with a hint of earthy sweetness. The use of warm spices like cinnamon and nutmeg enhances the cake’s depth, while the cream cheese frosting adds a creamy, tangy finish that balances the sweetness perfectly. It’s uncomplicated to prepare, making it family-friendly and ideal for those spontaneous cravings or planned celebrations.
Ingredients
– 1 1/2 cups grated carrots
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 cup vegetable oil
– 3/4 cup granulated sugar
– 3/4 cup brown sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/4 cup chopped walnuts for garnish (optional)
Necessary Tools
– Large mixing bowls
– Electric mixer
– Grater
– Measuring cups and spoons
– Two 8-inch round cake pans
– Wire rack
– Spatula
Ingredient Swaps and Additions
Feel free to experiment by adding raisins or shredded coconut for extra texture. If you’re out of walnuts, pecans work well too. For a touch of spice, a pinch of ground ginger can be added to the batter.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix the vegetable oil with both sugars. Add the eggs one at a time, integrating each before adding the next. Stir in the vanilla extract.
4. Slowly combine the dry ingredients with the wet mixture, gently folding to avoid over-mixing.
5. Carefully fold in the grated carrots, zucchini, and walnuts, if using.
6. Evenly distribute the batter between the two pans and even out the top with a spatula.
7. Bake for 25-30 minutes, checking with a toothpick to ensure doneness.
8. Allow to cool in the pans briefly before transferring to a wire rack to cool completely.
9. For the frosting, beat together the cream cheese and butter until smooth, then gradually incorporate the powdered sugar and vanilla until creamy.
10. Frost the completely cooled cake, layering the frosting between the two halves and around the exterior. Garnish with walnuts if desired.
Serving Suggestions
This cake pairs beautifully with a hot cup of tea or coffee, making it perfect for an afternoon snack or an elegant dessert after dinner.
Pro Tips for Success
Ensure the cake is completely cool before frosting to prevent the cream cheese from melting. For a nut-free version, simply omit the walnuts.
Storing and Reheating
Keep the cake covered and refrigerated for up to a week. To enjoy it later, take it out of the refrigerator and let it reach room temperature before serving.
FAQ Section
– Can I make this cake gluten-free? Yes, simply substitute with a 1:1 gluten-free baking flour.
– How can I make this vegan? Use flax eggs and a dairy-free cream cheese alternative.
Conclusion
There’s a sense of accomplishment in baking from scratch, especially when the result is as delicious as this moist carrot zucchini cake. It’s approachable yet elegant, perfect for impressing family and friends. We’d love to hear your thoughts—leave a review, share a photo, or tag us on Pinterest or Instagram!
Nutritional Information
Approximate values per serving:
– Calories: 400
– Fat: 22g
– Carbohydrates: 48g
– Protein: 6g
Moist Carrot Zucchini Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the vegetable oil with both sugars. Add the eggs one at a time, integrating each before adding the next. Stir in the vanilla extract.
- Slowly combine the dry ingredients with the wet mixture, gently folding to avoid over-mixing.
- Carefully fold in the grated carrots, zucchini, and walnuts, if using.
- Evenly distribute the batter between the two pans and even out the top with a spatula.
- Bake for 25-30 minutes, checking with a toothpick to ensure doneness.
- Allow to cool in the pans briefly before transferring to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth, then gradually incorporate the powdered sugar and vanilla until creamy.
- Frost the completely cooled cake, layering the frosting between the two halves and around the exterior. Garnish with walnuts if desired.
