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


  1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
  3. In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  4. Add the grated zucchini and carrots to the wet ingredients and stir until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Stir in chopped walnuts, if using.
  7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool completely before frosting.
  10. To make the cream cheese frosting, beat together softened cream cheese and butter until smooth.
  11. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
  12. Frost the cooled cake with the cream cheese frosting, spreading it evenly over the top.
  13. 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.

Looking for delicious and easy-to-make healthy recipes? Select one of the healthiest food network recipes at thefoodnetworkrecipes.com.
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