If you’ve never tried a Carrot Zucchini Cake, you’re in for a delightful surprise! This cake blends the earthy sweetness of carrots with the tender moisture of zucchini, creating a dessert that’s irresistible—moist, lightly spiced, and studded with crunchy nuts. It’s a wonderful fusion of healthy veggies and classic cake flavors, making it a crowd-pleaser for both children and adults. Whether you’re baking for a special occasion or just craving a cozy treat, this Carrot Zucchini Cake will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of this cake is how familiar yet essential each ingredient is. Every item lends something unique—structure, sweetness, subtle spice, or a pop of moisture—from pantry basics to fresh, vibrant veggies. It’s a celebration of simple goodness coming together to make something far greater than the sum of its parts.
- All-purpose flour: The backbone of the cake, providing structure without making it dense.
- Granulated sugar: Adds classic sweetness that lets the carrot and zucchini flavors shine.
- Light brown sugar: Brings a gentle molasses note and extra moisture for a tender crumb.
- Baking powder: Offers lift, helping the cake rise beautifully in the oven.
- Baking soda: Works alongside the baking powder for a light, airy texture.
- Salt: Just a pinch intensifies all the other flavors.
- Ground cinnamon: Infuses warmth and a hint of coziness to every bite.
- Ground nutmeg: A subtle aromatic spice that compliments the cinnamon perfectly.
- Eggs: Bind everything together, ensuring a tender cake that doesn’t crumble.
- Vegetable oil: Keeps the Carrot Zucchini Cake soft and moist—every baker’s secret weapon.
- Plain Greek yogurt: Adds creaminess with a slight tang that balances the sweetness.
- Vanilla extract: Rounds out the flavor and ties all the elements together.
- Grated carrots: The star veggie, lending natural sweetness and vibrant color.
- Grated zucchini (squeezed dry): Makes the cake incredibly moist—just don’t forget to squeeze out that extra water!
- Chopped walnuts or pecans (optional): For crunch and a nutty depth—totally worth adding if you like a bit of texture.
How to Make Carrot Zucchini Cake
Step 1: Prep the Pan
Start by preheating your oven to 350°F (175°C). Lightly grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal. This little prep step ensures your Carrot Zucchini Cake will effortlessly slip out once baked—no one wants a stuck cake!
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the all-purpose flour, both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Taking this extra moment ensures your spices and leaveners are distributed evenly, so every bite of cake is flavorful and fluffy.
Step 3: Blend the Wet Ingredients
In a separate bowl, beat the eggs until smooth and slightly frothy. Then, whisk in the vegetable oil, plain Greek yogurt, and vanilla extract. The result is a creamy base that guarantees your Carrot Zucchini Cake will bake up tender and moist.
Step 4: Combine Everything
Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined. Over-mixing is the enemy of a light cake, so stop as soon as there are no visible streaks of flour. This moment is where everything comes together to make magic.
Step 5: Fold in the Veggies and Nuts
Carefully fold in the grated carrots and zucchini, making sure the zucchini has been well-squeezed to avoid extra moisture. Add in the walnuts or pecans if you’re using them—this is where the signature look and flavor of the Carrot Zucchini Cake really take shape.
Step 6: Bake to Perfection
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. You’ll know it’s done when your kitchen smells absolutely heavenly!
Step 7: Frost or Enjoy Plain
Once cooled, you can slather on a generous layer of cream cheese frosting or keep it simple and dust with powdered sugar. The creamy tang of frosting perfectly complements the spiced, veggie-rich crumb of Carrot Zucchini Cake. Either way, you’re in for a treat.
How to Serve Carrot Zucchini Cake
Garnishes
This cake loves a little extra flair! Sprinkle with chopped toasted walnuts or pecans for a nutty crunch, or scatter a few shreds of fresh carrot or zucchini over the frosting. A dusting of powdered sugar adds classic beauty, while a drizzle of honey can add a subtle sweetness.
Side Dishes
Serve your Carrot Zucchini Cake alongside a scoop of vanilla ice cream for pure indulgence, or pair it with tangy Greek yogurt and berries for a lighter touch. A hot cup of coffee or chai tea also makes the spices in the cake pop, rounding out the whole decadent experience.
Creative Ways to Present
If you’re feeling playful, cut the cake into bars or squares for a grab-and-go snack, or bake the batter as cupcakes for individual portions. You can even stack layers with cream cheese frosting for a showstopping celebration cake—just imagine those beautiful flecks of color when you slice in!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Carrot Zucchini Cake covered in the refrigerator, where it will stay moist and delicious for up to four days. The flavors seem to deepen over time, so the cake can be just as tasty on the second or third day as it was fresh out of the oven.
Freezing
Great news for planners: you can freeze slices of Carrot Zucchini Cake (with or without frosting)! Wrap each slice tightly in plastic wrap, then place them in an airtight bag or container. They’ll keep beautifully for up to three months—just let them thaw at room temperature for the best texture.
Reheating
If you crave a warm piece, let your refrigerated or thawed cake come to room temperature or give individual slices a 10–20 second zap in the microwave. This little trick revives the softness and makes the spices even more aromatic, like enjoying a fresh-baked treat all over again.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, you can swap up to half of the all-purpose flour for whole wheat to add a nutty flavor and boost the nutrition. Just know the Carrot Zucchini Cake might be a bit more dense, but still wonderfully moist!
How do I keep the cake from getting soggy?
The secret to preventing sogginess is squeezing as much moisture as possible from the grated zucchini before adding it to the batter. A clean kitchen towel or paper towels work perfectly—just don’t skip this step!
Can I make this cake vegan?
Absolutely. Replace the eggs with your favorite egg substitute, use a dairy-free yogurt, and select a plant-based frosting. The Carrot Zucchini Cake will still turn out delicious and moist.
Should I peel the carrots or zucchini?
There’s no need! Leaving the skins on adds extra color, nutrition, and a lovely rustic texture to your Carrot Zucchini Cake. Just wash them well before grating.
What’s the best frosting for this cake?
Cream cheese frosting is the classic choice—the tangy, creamy topping pairs perfectly with the spiced cake. You can also try a vanilla glaze, whipped cream, or simply enjoy it as-is for a lighter dessert.
Final Thoughts
There’s something truly special about baking a homemade Carrot Zucchini Cake and sharing it with someone you love. It’s wholesome, flavorful, and just a bit unexpected—exactly the kind of dessert that turns an ordinary afternoon into a celebration. I hope you give this recipe a try and let it find a cozy spot in your collection of go-to treats!
Print
Carrot Zucchini Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of carrots and zucchini in this moist and flavorful Carrot Zucchini Cake. Perfect for any occasion, this homemade cake is easy to make and sure to impress your guests.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup grated carrots
- 1 cup grated zucchini (squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients – flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then whisk in oil, yogurt, and vanilla extract until smooth.
- Combine Batter: Pour wet ingredients into dry ingredients and stir until just combined. Fold in carrots, zucchini, and nuts.
- Bake: Pour batter into the cake pan, smooth the top, and bake for 40-45 minutes until a toothpick inserted comes out clean.
- Cool and Frost: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Frost with cream cheese frosting if desired.
Notes
- Be sure to squeeze excess moisture from the zucchini to avoid a soggy cake.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
