Moist, flavorful, and packed with nutrients, this Carrot Zucchini Cake with Cream Cheese Frosting is a delightful treat that balances indulgence with a touch of healthy goodness. The combination of carrots and zucchini keeps the cake incredibly moist while adding a subtle sweetness and texture that makes each bite irresistible. Topped with a rich, tangy cream cheese frosting, this cake is perfect for any occasion, from afternoon tea to special celebrations. Whether you’re sneaking in some veggies or simply indulging in a decadent dessert, this cake is sure to become a favorite.
### Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe
**Ingredients:**
#### For the Cake:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon salt
– ½ cup vegetable oil
– ½ cup granulated sugar
– ½ cup light brown sugar, packed
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated carrots
– 1 cup grated zucchini (squeezed to remove excess moisture)
– ½ cup crushed pineapple, drained (optional)
– ½ cup chopped walnuts or pecans (optional)
#### For the Cream Cheese Frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon heavy cream (optional, for smoother consistency)
**Instructions:**
1. **Prepare the Cake:**
– Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
– In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
– In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
– Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
– Fold in the grated carrots, grated zucchini, and crushed pineapple (if using) until evenly distributed in the batter. If desired, stir in the chopped nuts.
– Pour the batter into the prepared baking pan and spread it evenly.
2. **Bake the Cake:**
– Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
– Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
3. **Prepare the Cream Cheese Frosting:**
– In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
– Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated and smooth.
– Add the vanilla extract and beat until combined. If the frosting is too thick, add a tablespoon of heavy cream to reach your desired consistency.
4. **Frost the Cake:**
– Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
– Optionally, garnish with extra chopped nuts, grated carrots, or a light dusting of cinnamon.
5. **Serve:**
– Slice and serve the cake, enjoying the moist, flavorful cake paired with the rich, tangy frosting.
– Store any leftovers in the refrigerator, covered, for up to 4 days.
### Conclusion
This Moist Carrot Zucchini Cake with Cream Cheese Frosting is the perfect blend of comfort and indulgence. The tender crumb, paired with the smooth and tangy cream cheese frosting, makes for a cake that’s not only delicious but also packed with a little extra nutrition from the carrots and zucchini. Ideal for any gathering, this cake is sure to impress and satisfy both adults and kids alike!
Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe
Ingredients
- For the Cake:
- - 1 ½ cups all-purpose flour
- - 1 teaspoon baking powder
- - 1 teaspoon baking soda
- - 1 teaspoon ground cinnamon
- - ½ teaspoon ground nutmeg
- - ½ teaspoon salt
- - ½ cup vegetable oil
- - ½ cup granulated sugar
- - ½ cup light brown sugar packed
- - 3 large eggs
- - 1 teaspoon vanilla extract
- - 1 cup grated carrots
- - 1 cup grated zucchini squeezed to remove excess moisture
- - ½ cup crushed pineapple drained (optional)
- - ½ cup chopped walnuts or pecans optional
- #### For the Cream Cheese Frosting:
- - 8 oz cream cheese softened
- - ½ cup unsalted butter softened
- - 2 cups powdered sugar
- - 1 teaspoon vanilla extract
- - 1 tablespoon heavy cream optional, for smoother consistency
Instructions
- Prepare the Cake:**
- - Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
- - In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- - In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- - Fold in the grated carrots, grated zucchini, and crushed pineapple (if using) until evenly distributed in the batter. If desired, stir in the chopped nuts.
- - Pour the batter into the prepared baking pan and spread it evenly.
- **Bake the Cake:**
- - Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- - Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- **Prepare the Cream Cheese Frosting:**
- - In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- - Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated and smooth.
- - Add the vanilla extract and beat until combined. If the frosting is too thick, add a tablespoon of heavy cream to reach your desired consistency.
- **Frost the Cake:**
- - Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
- - Optionally, garnish with extra chopped nuts, grated carrots, or a light dusting of cinnamon.
- **Serve:**
- - Slice and serve the cake, enjoying the moist, flavorful cake paired with the rich, tangy frosting.
- - Store any leftovers in the refrigerator, covered, for up to 4 days.
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