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Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe

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.
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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.