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Moist Carrot Zucchini Cake with Cream Cheese Frosting Awaits You!

Moist Carrot Zucchini Cake with Cream Cheese Frosting
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A deliciously moist carrot zucchini cake topped with creamy cream cheese frosting, perfect for any occasion.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup grated carrots
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, mix together the grated zucchini, grated carrots, granulated sugar, brown sugar, and vegetable oil.
  3. Add the eggs and vanilla extract, and mix until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts if using.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  9. While the cakes are cooling, prepare the cream cheese frosting by beating together 8 oz cream cheese, ½ cup unsalted butter, 4 cups powdered sugar, and 1 tsp vanilla extract until smooth and creamy.
  10. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • For a healthier option, you can reduce the sugar or use a sugar substitute.
  • This cake can be stored in the refrigerator for up to a week.
  • Feel free to add raisins or other nuts for extra flavor and texture.

Nutrition

Find it online: https://recipesdays.com/moist-carrot-zucchini-cake-cream-cheese-frosting/