Zucchini Carrot Cake

Zucchini Carrot Cake

Frosting Ingredients:

  • 16 ounces cream cheese, room temp
  • 2 teaspoons pure vanilla
  • 2 sticks (16 tablespoons) unsalted butter cut into small pieces
  • 2 pounds confectioners’ sugar sifted

    Zucchini Carrot Cake Ingredients:

    • 4 eggs
    • 2 cups of sugar
    • 1 ⅓ cups of vegetable oil
    • 2 ½ cups of all-purpose flour
    • 2 teaspoons baking soda
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground allspice
    • 1 teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • 1 teaspoon salt
    • 2 cups finely shredded carrots
    • 2 cups finely shredded zucchini
    • 1 cup coarsely chopped pecans or walnuts

    Frosting directions:

    1. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Slowly add butter.
    2. Reduce speed to low. Slowly add confectioners’ sugar. Beat until fluffy and smooth.

    Zucchini Carrot Cake directions:

    1. Preheat oven to 350°F degrees
    2. In a bowl beat together eggs and sugar, gradually beat in oil
    3. Combine the dry ingredients into the bowl, beat for 4 minutes
    4. Add carrots, zucchini, and nuts
    5. Pour into three greased 9 in pans
    6. Bake for 35 minutes. Cool for 5 minutes once done
    7. Spread the frosting between layers and over the top and sides of the cake
    8. Finally, serve and enjoy!


    This recipe was modified from, "Zucchini Carrot Cake Recipe" and, "Easy Cream Cheese Frosting for Carrot Cake"

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