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Zucchini-Carrot Cake

  • Author: Lana
  • Total Time: 1hour 15minutes

Ingredients

Scale

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil (or any neutral oil)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini, peeled or unpeeled)
  • 1 cup grated carrot (about 2 medium carrots)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Ingredient Highlights

  • Carrots: Carrots bring natural sweetness and moisture to the cake, while also providing a healthy dose of beta-carotene and fiber.
  • Zucchini: Zucchini adds moisture without overpowering the flavor, making the cake incredibly tender. It also provides essential vitamins and minerals like vitamin C and potassium.
  • Spices: The combination of cinnamon and nutmeg enhances the flavor of the cake, giving it a warm and cozy feeling.
  • Cream Cheese: The tangy cream cheese frosting contrasts beautifully with the sweetness of the cake, making it the perfect topping.

Instructions

Prepare the Zucchini-Carrot Cake Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch or 9×13-inch baking pan or line it with parchment paper.

  2. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

  3. Mix the Wet Ingredients: In a large mixing bowl, beat together the eggs and granulated sugar until smooth. Add the oil and vanilla extract, and continue mixing until combined.

  4. Incorporate the Vegetables: Stir in the grated zucchini and carrots until evenly distributed throughout the wet mixture. Be sure to press out any excess moisture from the zucchini before adding it.

  5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix, as this can make the cake dense.

  6. Add Optional Mix-ins: If you’re using walnuts, pecans, or raisins, fold them into the batter at this point.

Bake the Cake:

  1. Transfer the Batter to the Pan: Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.

  2. Bake: Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.

  3. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

  1. Beat the Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

  2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, and beat until fully incorporated. Add the vanilla extract and a pinch of salt, and mix until the frosting is smooth and fluffy.

  3. Frost the Cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula.

  4. Serve and Enjoy: Slice the cake into squares or rectangles, and serve. Enjoy your moist and delicious Zucchini-Carrot Cake!

  • Prep Time: 20minutes

Nutrition

  • Serving Size: 16
  • Calories: 300
  • Fat: 15g
  • Carbohydrates: 35g
  • Protein: 3g

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Find it online: https://iheartcooks.com/zucchini-carrot-cake/