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
Scale
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
