Moist Carrot Zucchini Cake with Cream Cheese Frosting

Indulge in the delightful flavors of this Moist Carrot Zucchini Cake with Cream Cheese Frosting. This cake is not only moist and flavorful but also packed with nutritious ingredients. Perfect for any occasion, it’s a great way to sneak in some veggies while satisfying your sweet tooth!

Ingredients

1 cup grated carrots
1 cup grated zucchini
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
3. In a separate large bowl, mix the vegetable oil, brown sugar, eggs, vanilla extract, grated carrots, and grated zucchini until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared loaf pan.
5. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
6. To make the frosting, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the frosting over the cooled cake.

Servings and Timing

This recipe yields approximately 8 servings. The prep time is around 15 minutes, with a cooking time of 40-45 minutes, bringing the total time to about 1 hour.

Variations

• Nuts: Add chopped walnuts or pecans for extra crunch and flavor.
• Spices: Incorporate nutmeg or ginger for a spicier flavor profile.
• Dried Fruits: Mix in raisins or shredded coconut for added sweetness and texture.
• Gluten-Free: Substitute with a gluten-free flour blend for a gluten-free version.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months; wrap it tightly to prevent freezer burn. Thaw in the refrigerator before serving.

10 FAQs

1. Can I use frozen zucchini?
   Yes, just make sure to thaw and drain excess moisture before using.
2. Is this cake suitable for a vegan diet?
   To make it vegan, substitute eggs with flax eggs or applesauce and use a plant-based cream cheese for frosting.
3. What type of flour works best?
   All-purpose flour is recommended, but whole wheat flour can be used for a healthier option.
4. Can I make mini loaves?
   Yes, adjust the baking time to about 20-25 minutes for mini loaf pans.
5. What can I substitute for vegetable oil?
   You can use melted coconut oil or applesauce for a healthier alternative.
6. Can I skip the frosting?
   Absolutely! This cake is delicious on its own without frosting.
7. How do I prevent the cake from being too dense?
   Be careful not to overmix the batter, as this can lead to a dense cake.
8. Can I use other spices?
   Yes, feel free to experiment with your favorite spices to customize the flavor.
9. How do I store the frosting?
   If you have leftover frosting, store it in an airtight container in the refrigerator for up to a week.
10. Can I add more carrots or zucchini?
    Yes, you can increase the amount of grated veggies slightly, but be cautious of adding too much moisture.

Conclusion

This Moist Carrot Zucchini Cake with Cream Cheese Frosting is a delightful dessert that combines the wholesome goodness of vegetables with a sweet, creamy topping. Perfect for any gathering or as a treat for yourself, this cake is sure to be a hit. Enjoy each moist, flavorful bite!

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