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Zucchini Walnut Carrot Cake

A moist and flavorful cake that combines the earthy tastes of zucchini and carrots, elevated with warm spices and a tangy cream cheese frosting.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups shredded zucchini Squeeze out excess moisture before adding to the batter.
  • 1 cup grated carrots
  • 1 cup toasted walnuts, chopped Toasting enhances flavor.
  • 2 cups all-purpose flour Can substitute with gluten-free 1:1 flour blend.
  • 1 cup brown sugar Provides moisture and depth of flavor.
  • 1/2 cup granulated sugar
  • 1 cup vegetable oil Can swap half for unsweetened applesauce.
  • 4 large eggs
  • 2 teaspoons cinnamon Essential for flavor.
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
For the Frosting
  • 8 oz cream cheese, softened Classic frosting to pair with the cake.
  • 1/2 cup butter, softened Can be browned for added flavor.
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange or lemon zest Optional for brightness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Shred the zucchini and grate the carrots, ensuring to squeeze out excess moisture.
  3. In a large bowl, mix the flour, sugars, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. In another bowl, whisk together eggs, oil, and the vegetables until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Fold in the toasted walnuts.
Baking
  1. Divide the batter evenly between the prepared pans.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
  1. In a bowl, beat together softened cream cheese and butter until smooth.
  2. Gradually add powdered sugar and vanilla, beating until well combined.
  3. If desired, fold in citrus zest for added flavor.
Assembly
  1. Once the cakes are completely cool, spread a layer of frosting on top of the first cake layer.
  2. Place the second layer on top and frost the top and sides of the cake.
  3. Decorate with additional toasted walnuts, if desired.

Notes

Ensure to wring out the zucchini to keep the cake from becoming soggy. This cake can also be made gluten-free and with various sweeteners to cater to dietary needs.