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Moist Homemade Shredded Zucchini Carrot Cake

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A delightful and moist zucchini carrot cake enriched with aromatic spices and topped with a creamy cream cheese frosting.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (240 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups shredded zucchini (about 2 medium zucchinis), squeezed dry
  • 1 1/2 cups shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (57 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or a 9×13 inch baking dish with butter or a non-stick spray.
  2. Wash your zucchinis and carrots thoroughly. Shred the veggies using a box grater or food processor.
  3. Squeeze out as much moisture as possible from the zucchini using a clean kitchen towel.
  4. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
  5. In a separate bowl, whisk the vegetable oil, eggs, and vanilla extract until smooth and slightly frothy.
  6. Pour your wet mixture into the dry ingredients and gently stir until just combined.
  7. Fold in the shredded zucchini, shredded carrots, and optional nuts without overworking the batter.
  8. Pour the prepared batter into your greased pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick comes out clean.
  9. Remove the cake from the oven and let it cool completely on a cooling rack for 1-2 hours.
  10. Beat the softened cream cheese and butter together until fluffy, then add the sifted powdered sugar and blend until smooth, adding lemon juice if desired.
  11. Spread the cream cheese icing over the cooled cake and decorate with nuts or a dusting of cinnamon if desired.

Notes

This cake can be made a day in advance and stored tightly wrapped to maintain moisture. Avoid squeezing out excess moisture and do not overmix the batter for a lighter texture.

Nutrition

Keywords: zucchini carrot cake, cream cheese frosting, dessert, moist cake

Find it online: https://oliviatable.com/moist-homemade-zucchini-carrot-cake-recipe-cream-cheese-icing/