If you love carrot cake but want to add more vegetables to your diet, this recipe is perfect for you. The zucchini adds a healthy twist to the classic carrot cake recipe, making it even more moist and delicious. The rich cream cheese frosting is the perfect complement to this flavorful cake.
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
- In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Add the grated zucchini and carrots to the wet ingredients and stir until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in chopped walnuts, if using.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely before frosting.
- To make the cream cheese frosting, beat together softened cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Frost the cooled cake with the cream cheese frosting, spreading it evenly over the top.
- Serve and enjoy!
Tips and Variations
- You can add raisins or shredded coconut to the batter for extra texture and flavor.
- If you don't have a 9x13 inch baking pan, you can use two 8-inch round cake pans instead.
- For a healthier option, you can substitute the vegetable oil with applesauce and use less sugar in the recipe.
- You can also make cupcakes instead of a cake, adjusting the baking time accordingly.
- This cake can be stored in an airtight container in the refrigerator for up to 5 days.
This zucchini carrot cake with cream cheese frosting is a delicious and healthy twist on the classic carrot cake recipe. The zucchini adds extra moisture and nutrients to the cake, while the cream cheese frosting adds a rich and creamy touch. Try this recipe for your next dessert and impress your family and friends with this flavorful and nutritious treat.