Ultimate Carrot Zucchini Cake Recipe: Moist, Delicious & Easy!

Craving a slice of heaven? Look no further! This Carrot Zucchini Cake recipe is the perfect blend of moist, flavorful, and ridiculously easy to make. Whether you’re a seasoned baker or a kitchen newbie, you’ll be wowing everyone with this delicious treat. It’s packed with the goodness of carrots and zucchini, subtly spiced, and topped with a creamy, dreamy frosting. Let’s get baking!

Why You’ll Love This Carrot Zucchini Cake

• Incredibly Moist: The combination of grated carrots and zucchini keeps this cake wonderfully moist for days. No dry cake here!
• Flavorful and Spiced: A blend of cinnamon, nutmeg, and cloves creates a warm, inviting flavor that’s perfect for any occasion.
• Easy to Make: This recipe is straightforward and simple, perfect for beginner bakers.
• Versatile: Enjoy it plain, with a dusting of powdered sugar, or with a luscious cream cheese frosting.
• Hidden Veggies: Sneak in some extra veggies for the family without them even noticing!

Ingredients You’ll Need

For the Cake:

• All-Purpose Flour: 3 cups (360g) – The base of our cake.
• Baking Soda: 2 teaspoons – For leavening and a light, airy texture.
• Baking Powder: 1 teaspoon – Helps the cake rise properly.
• Salt: 1 teaspoon – Enhances the flavors of the other ingredients.
• Ground Cinnamon: 2 teaspoons – Adds warmth and spice.
• Ground Nutmeg: 1/2 teaspoon – Complements the cinnamon beautifully.
• Ground Cloves: 1/4 teaspoon – Adds a hint of complexity.
• Eggs: 4 large – Binds the ingredients and adds richness.
• Granulated Sugar: 1 1/2 cups (300g) – Sweetens the cake.
• Brown Sugar: 1 cup (200g), packed – Adds moisture and a molasses-like flavor.
• Vegetable Oil: 1 cup (240ml) – Keeps the cake moist.
• Vanilla Extract: 2 teaspoons – Enhances the overall flavor.
• Grated Carrots: 2 cups (about 3 medium carrots) – Adds sweetness, moisture, and color.
• Grated Zucchini: 2 cups (about 2 medium zucchini) – Contributes to the moist texture and adds subtle flavor. Be sure to squeeze out excess water.
• Chopped Walnuts or Pecans (optional): 1 cup – For added texture and flavor.
• Raisins (optional): 1 cup – For added sweetness and chewiness.

For the Cream Cheese Frosting (Optional):

• Cream Cheese: 8 ounces (226g), softened – The star of our frosting. Make sure it is softened.
• Unsalted Butter: 1/2 cup (113g), softened – Adds richness and helps create a smooth frosting.
• Powdered Sugar: 4 cups (480g) – Sweetens and thickens the frosting.
• Vanilla Extract: 1 teaspoon – Enhances the flavor.
• Milk or Cream: 1-2 tablespoons – To adjust the consistency of the frosting.

Equipment You’ll Need

• Two 9-inch Round Cake Pans: Or one 9×13 inch baking pan.
• Mixing Bowls: For mixing the dry and wet ingredients.
• Electric Mixer: Handheld or stand mixer.
• Grater: For grating the carrots and zucchini.
• Measuring Cups and Spoons: For accurate measurements.
• Rubber Spatula: For scraping the sides of the bowl and folding ingredients.
• Parchment Paper: To line the cake pans for easy removal.
• Wire Rack: For cooling the cakes.

Step-by-Step Instructions

Cake Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13 inch baking pan. You can also line the bottom of the pans with parchment paper for easier removal.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures that the spices are evenly distributed throughout the cake.
3. Combine Wet Ingredients: In a separate large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 2-3 minutes.
4. Add Oil and Vanilla: Gradually add the vegetable oil and vanilla extract to the wet ingredients, mixing until well combined. The mixture should be smooth and emulsified.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of flour are okay at this point.
6. Add Carrots, Zucchini, and Optional Add-ins: Fold in the grated carrots, grated zucchini, chopped walnuts or pecans (if using), and raisins (if using) until evenly distributed throughout the batter.
7. Pour Batter into Pans: Divide the batter evenly between the prepared cake pans or pour it into the prepared baking pan.
8. Bake: Bake for 30-35 minutes for round cakes, or 35-40 minutes for a 9×13 inch cake, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
9. Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pans.

Frosting Instructions (Optional)

1. Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Make sure both the cream cheese and butter are at room temperature for best results.
2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until combined. Then, add the vanilla extract and mix until smooth.
3. Adjust Consistency: If the frosting is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency. If the frosting is too thin, add more powdered sugar, one tablespoon at a time.
4. Frost the Cake: Once the cakes are completely cooled, frost the top of one cake layer with a generous amount of cream cheese frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting.
5. Decorate (Optional): Decorate the cake with chopped walnuts, pecans, carrot shavings, or a dusting of cinnamon.

Tips for the Perfect Carrot Zucchini Cake

• Don’t Overmix the Batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Squeeze Excess Moisture from Zucchini: Grated zucchini contains a lot of moisture, which can make the cake soggy. Squeeze out the excess moisture before adding it to the batter. You can do this by placing the grated zucchini in a clean kitchen towel and squeezing gently.
• Use Room Temperature Ingredients: Room temperature ingredients, especially eggs and butter, emulsify better and create a smoother batter.
• Grease and Flour Your Pans Properly: This prevents the cake from sticking to the pans and ensures easy removal. You can also use baking spray or line the pans with parchment paper.
• Cool the Cakes Completely Before Frosting: Frosting a warm cake can cause it to melt and slide off. Make sure the cakes are completely cooled before frosting.
• Adjust Sweetness to Your Liking: If you prefer a less sweet cake, you can reduce the amount of sugar slightly.
• Add Other Spices: Feel free to experiment with other spices, such as ginger or cardamom, to create your own unique flavor profile.
• Use Different Nuts: If you don’t like walnuts or pecans, you can use other nuts, such as almonds or macadamia nuts.
• Add Pineapple: Crushed pineapple (well-drained) adds a tropical twist and even more moisture. Use about 1 cup.

Variations and Substitutions

• Gluten-Free: Substitute all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for proper binding.
• Vegan: Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Use a plant-based butter substitute in the frosting.
• Spice Cake: Increase the amount of cinnamon, nutmeg, and cloves for a more intense spice flavor.
• Add Cream Cheese Swirl: Before baking, dollop small amounts of cream cheese frosting on top of the batter and swirl it in with a knife.
• Make Cupcakes: Pour the batter into cupcake liners and bake for 18-20 minutes.

Serving Suggestions

• Enjoy a slice of this delicious cake with a cup of coffee or tea.
• Serve it as a dessert at your next dinner party.
• Pack a slice in your lunchbox for a sweet treat.
• Bring it to a potluck or bake sale.
• Top with a scoop of vanilla ice cream for an extra indulgent dessert.

Storage Instructions

Store the unfrosted cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Store the frosted cake in the refrigerator.

Freezing Instructions

You can freeze the unfrosted cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before frosting.

Nutrition Information (Approximate)

Please note that the nutrition information is approximate and may vary depending on the specific ingredients used and serving size.

• Calories: 400-500 per slice (depending on frosting and additions)
• Fat: 20-30g
• Carbohydrates: 50-60g
• Protein: 5-7g

Enjoy!

This Carrot Zucchini Cake is a guaranteed crowd-pleaser. Its moist texture, warm spices, and optional cream cheese frosting make it the perfect treat for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a cake that everyone will love!

Let me know in the comments below if you try this recipe and how it turns out! I’d love to hear your feedback and any variations you might have tried.

Happy Baking!