Carrot Zucchini Cake with Cream Cheese Frosting
This decadent cake is a delicious twist on an old favorite!
Ingredients
For Cake:
- 2 cups flour unbleached
- 1 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 1/2 cups grated carrots
- 1 1/2 cups grated zucchini
- 1 cup vegetable oil canola
- 4 eggs medium
For Frosting:
- 6 ounces cream cheese softened
- 1/2 cup butter softened
- 2 tsps vanilla extract
- 4 1/2 cup powdered sugar
Instructions
Instructions for Cake
- Sift flour, baking powder, baking soda, salt, and cinnamon into mixing bowl and set aside.
- In medium bowl, combine shredded carrots and zucchini with sugar. Let sit for 5 minutes.
- Add oil and eggs to vegetable and sugar mixture and combine thoroughly.
- Add vegetable mixture to dry ingredients and stir until thoroughly combined.
- Pour batter into greased and floured pan and bake at 350 F. For two 9 x 1 1/2" round pans, bake 30 - 35 minutes. For one 9 x 12 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.
To Frost Cake:
- 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.
Notes
You may substitute zucchini for all of the carrots if you wish.
To reduce sugar and fat content, replace oil with applesauce and reduce sugar to 1 1/2 cups. Eat cake without frosting.