Moist Carrot Zucchini Cake with Cream Cheese Frosting

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Moist Carrot Zucchini Cake with Cream Cheese Frosting

Ingredients:

  • 1 1/2 cups grated carrots
  • 1 cup grated zucchini
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts for garnish (optional)
Directions:

  • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl, combine the vegetable oil, granulated sugar, and brown sugar. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the grated carrots, zucchini, and chopped walnuts (if using).
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until creamy.
  • Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
  • Garnish with chopped walnuts, if desired.
  • Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
  • Kcal: 450 kcal | Servings: 10 servings

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