Description

This Carrot Zucchini Cake is a moist and flavorful dessert that combines the natural sweetness of carrots and zucchini with a classic cream cheese frosting. Perfect for bake sales, family gatherings, or as a delightful everyday treat, this cake boasts a tender crumb with the subtle warmth of cinnamon and a creamy, rich frosting that balances the hearty vegetable base.

Ingredients

Scale

Cake Ingredients

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 Ingredients

3 ounces cream cheese, softened
½ cup margarine or butter, softened
1 teaspoon milk
2 cups powdered sugar

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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 the cake doesn’t stick during baking.
Mix Wet Ingredients: In a large mixing bowl, beat together the granulated sugar and canola oil until fully combined. Add the eggs one at a time, beating well after each to incorporate them smoothly into the mixture, resulting in a light and fluffy base.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder. This ensures even distribution of the leavening agents and spices throughout the batter.
Mix Batter: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing which could make the cake dense. Gently fold in the grated zucchini and carrots until they are evenly incorporated.
Bake the Cake: Pour the prepared batter into the greased sheet pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely on a wire rack.
Prepare Frosting: Beat the softened cream cheese together with the margarine or butter until smooth and creamy. Add the milk and gradually mix in the powdered sugar until the frosting is fluffy and spreadable.
Frost and Serve: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Cut into bars or squares and serve as a delicious treat.

Notes

Using fresh grated zucchini will result in a moister cake; if using frozen, do not drain the liquid for best texture.
Ensure the cake is completely cool before frosting to prevent the cream cheese frosting from melting.
For a nutty crunch, consider adding ½ cup chopped walnuts or pecans into the batter.
To make this cake gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Store leftover cake covered in the refrigerator for up to 5 days to maintain freshness.