Description
This moist and delicious Carrot Zucchini Cake combines the sweetness of carrots and zucchini with warm cinnamon spices, baked to perfection and topped with a creamy cream cheese frosting. Ideal for serving as a delightful dessert or snack, this cake balances flavors and textures, making it a wonderful treat for gatherings or everyday enjoyment.
Ingredients
Scale
Cake
- 2 cups granulated sugar
- 1 cup canola oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups grated zucchini (with liquid if using frozen)
- ½ cup grated carrots
Frosting
- 3 ounces cream cheese, softened
- ½ cup margarine or butter, softened
- 1 teaspoon milk
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10×15-inch sheet pan thoroughly and set it aside to ensure your cake bakes evenly and doesn’t stick.
- Mix Wet Ingredients: In a large mixing bowl, beat together the granulated sugar and canola oil until they are fully combined and smooth. Add the eggs one at a time, mixing well after each addition to incorporate air and create a light batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder. Gradually add these dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
- Add Vegetables: Gently fold in the grated zucchini and carrots, ensuring they are evenly distributed throughout the batter without deflating it.
- Bake the Cake: Pour the prepared batter into the greased sheet pan, spreading it evenly. Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool completely on a wire rack.
- Prepare Frosting: While the cake cools, beat together the softened cream cheese and margarine (or butter) until smooth and creamy. Add the milk and powdered sugar gradually, continuing to beat until the frosting achieves a smooth, spreadable consistency.
- Frost and Serve: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Cut the cake into bars or squares and serve for a delicious treat.
Notes
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- If using frozen zucchini, do not drain the liquid as it adds moisture to the cake.
- For a dairy-free option, substitute cream cheese and butter with dairy-free alternatives.
- Store the cake covered in the refrigerator to keep frosting fresh, especially if using cream cheese.
- This cake can be served chilled or at room temperature depending on preference.
