Moist Carrot Zucchini Cake with Cream Cheese Frosting
Thank you for stopping by! Whether you’re a seasoned baker or just starting, you’re in for a treat with today’s recipe. I’m thrilled to share with you the secret to aMoist Carrot Zucchini Cake with Cream Cheese Frostingthat’s perfect for any occasion. This cake is a delightful blend of flavors and textures, combining the natural sweetness of carrots with the subtle freshness of zucchini, all topped with a rich cream cheese frosting. Let’s dive into this delicious recipe that will soon become a family favorite!
Ingredients
- For the Cream Cheese Frosting:
- These ingredients are carefully selected to bring out the best flavors in your cake. If you have dietary restrictions, feel free to substitute all-purpose flour with a gluten-free flour blend or replace the eggs with a plant-based alternative. The walnuts are optional, but they add a delightful crunch that complements the softness of the cake.
Instructions
- Preheat your ovento 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure your cake doesn’t stick.
- Mix the dry ingredients.In a large bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. These spices are essential for adding that warm, comforting flavor to your cake.
- Combine the wet ingredients.In another bowl, mix 1/2 cup of vegetable oil with 3/4 cup of granulated sugar and 3/4 cup of brown sugar. Add 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
- Incorporate the dry ingredients into the wet ingredients.Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cake tender.
- Add the vegetables.Gently fold in 1 1/2 cups of grated carrots, 1 cup of grated zucchini, and 1/2 cup of chopped walnuts if you’re using them. The carrots and zucchini should be evenly distributed throughout the batter.
- Bake the cake.Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes.Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
- Prepare the cream cheese frosting.In a large bowl, beat together 8 oz of softened cream cheese and 1/2 cup of softened unsalted butter until smooth. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, beating until creamy.
- Assemble the cake.Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Garnish and serve.Garnish with 1/4 cup of chopped walnuts if desired, slice, and serve your beautifulMoist Carrot Zucchini Cake!
Notes
Don’t skip the step of draining the zucchinibefore adding it to the batter. Zucchini has a high water content, and too much moisture can make your cake too dense. Simply place the grated zucchini in a clean towel and squeeze out the excess moisture.
Use room temperature ingredients.This helps them to blend more easily, creating a smoother batter and a more even cake texture.
Measure your flour correctly.Too much flour can make your cake dry. For the best results, use a kitchen scale or spoon the flour into your measuring cup and level it off with a knife.