Carrot Zucchini Cake with Cream Cheese Frosting

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I love carrot cake. With or without cream cheese frosting. This time I substituted shredded zucchini for half of the carrots, reduced the sugar a bit, and added cinnamon.

This is a very tasty cake and it was perfect for a fall dessert! Next time I would like to try substituting applesauce for the oil, and maybe reduce the sugar even more. The frosting is especially rich…so cut into small servings!

Carrot Zucchini Cake

Ingredients

  • 2 cups unbleached flour
  • 1 3/4 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 1/2 cups shredded carrot
  • 1 1/2 cup shredded zucchini
  • 1 cup vegetable oil
  • 4 eggs
    Cream Cheese Frosting:
  • 6 ounces cream cheese
  • 1/2 cup butter, softened
  • 2 tsp vanilla extract
  • 4 1/2 cups powdered sugar

Instructions

For Cake:

Sift flour, baking powder, baking soda, and cinnamon into mixing bowl. In medium bowl, combine shredded carrots and zucchini with sugar. Let sit for 5 minutes. Add oil and eggs to sugar mixture and combine thoroughly. Add sugar mixture to flour mixture and beat to combine.

Pour batter into greased and floured cake pan and bake at 350 F. For two 9 x 1 1/2" round pans, bake 30 - 35 minutes. For one 9 x 13 x 2" cake pan, bake 30 - 35 minutes. For two 1 dozen cupcake pans, bake 18 - 23 minutes. Bake until toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes, then remove from pans to cool completely.

For Cream Cheese Frosting:

Beat cream cheese, butter, and vanilla extract until fluffy. Add powdered sugar in small amounts and beat with electric mixer to combine. Beat powdered sugar in until frosting reaches spreading consistency.

Frost cake with cream cheese frosting once cake is thoroughly cooled. Frost tops of cupcakes or 9 x 13" cake. For double layer round cake: place one round of cake on platter. Frost top. Place second cake round centered on top of first round. Frost top and sides of cake. Cover and refrigerate.

https://www.theselfsufficienthomeacre.com/2017/10/carrot-zucchini-cake-with-cream-cheese-frosting.html

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Lisa Lombardo

Freelance Writer at Tohoca, LLC
Lisa writes in-depth articles about gardening and homesteading topics. She grew up on a farm and has continued learning about horticulture, animal husbandry, and home food preservation ever since. She has earned an Associate of Applied Science in Horticulture and a Bachelor of Fine Arts. She is a self proclaimed gardening freak and crazy chicken lady.

In addition to writing for her own websites, Lisa has contributed articles to The Prepper Project and Homestead.org.

The author lives outside of Chicago with her husband, son, 2 dogs, 1 cat, and a variety of poultry.
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About Lisa Lombardo

Lisa writes in-depth articles about gardening and homesteading topics. She grew up on a farm and has continued learning about horticulture, animal husbandry, and home food preservation ever since. She has earned an Associate of Applied Science in Horticulture and a Bachelor of Fine Arts. She is a self proclaimed gardening freak and crazy chicken lady. In addition to writing for her own websites, Lisa has contributed articles to The Prepper Project and Homestead.org. The author lives outside of Chicago with her husband, son, 2 dogs, 1 cat, and a variety of poultry.

5 comments on “Carrot Zucchini Cake with Cream Cheese Frosting

  1. Pingback: DIY Baking Powder, Cake Flour & Self Rising Flour - The New Homesteader's Almanac

    1. Lisa Lynn Post author

      It was really yummy, Kelly…but I’m thinking my zucchini and tomato pasta sauce is a little bit healthier! 🙂

      Reply

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