Name: Carrot-Zucchini Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 2 eggs; 1 cup grated carrots; 1 cup grated zucchini; 1/2 cup vegetable oil; 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup chopped walnuts (optional); Cream cheese frosting; Additional grated carrots and zucchini for garnish

Carrot-Zucchini Cake Recipe

Josie Paredes Modified: July 19, 2024

Photos of Carrot-Zucchini Cake Recipe

How To Make Carrot-Zucchini Cake

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Preparation: 20 minutes

Cooking: 45 minutes

Total: 65 minutes

Serves:

Ingredients

2 eggs
1 cup grated carrots
1 cup grated zucchini
1/2 cup vegetable oil
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts (optional)
Cream cheese frosting
Additional grated carrots and zucchini for garnish

Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a large mixing bowl, whisk together the eggs, grated carrots, grated zucchini, and vegetable oil.
In a separate bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, salt, and walnuts.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake has cooled, spread a layer of cream cheese frosting on top. Garnish with additional grated carrots and zucchini, if desired.
Slice and serve.

Nutrition

Calories : 420kcal
Total Fat : 14g
Saturated Fat : 2g
Cholesterol : 186mg
Sodium : 1513mg
Total Carbohydrates : 49g
Dietary Fiber : 5g
Sugar : 6g
Protein : 24g

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