This moist and delicious zucchini carrot cake is a sweet treat that’s packed with veggies! The tender layers are a perfect mix of zucchini and carrots, making it both tasty and a bit healthy.
I love how the spices really pop in this cake! It’s like sneaking in some veggies while enjoying dessert. Top it with cream cheese frosting for an extra yum! 🥕🎂
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cake. For a gluten-free option, you can use a 1:1 gluten-free baking blend, which works well in most recipes.
Granulated sugar and brown sugar: Together, they add sweetness and moisture. If you want less sugar, you can reduce it by up to one-third, or substitute with coconut sugar for a different flavor.
Vegetable oil: This keeps the cake moist. If you’re looking for a healthier option, replace it with unsweetened applesauce or Greek yogurt; just keep in mind it may change the texture slightly.
Zucchini and carrots: The stars of the show here! If you don’t have zucchini, you can replace it with shredded apples or mashed bananas for a different twist. Grated sweet potato is also a great alternative.
Nutmeg and cinnamon: These spices add warmth and depth. Feel free to adjust them based on your taste or swap with pumpkin pie spice for a special flavor.
How Do I Get the Perfectly Moist Cake?
To ensure your zucchimi carrot cake turns out moist, follow a few simple steps:
- Grate your zucchini and carrots finely for even cooking and better incorporation into the batter.
- Do not skip the oil; it’s crucial for moisture. If you go with applesauce, don’t reduce the total liquid too much.
- Mix the wet and dry ingredients just until combined. Overmixing can lead to a dense cake.
- If using the optional crushed pineapple, make sure it’s well-drained but not too dry; this adds moisture to the cake.
- Bake until just done; a toothpick might have a few crumbs sticking to it to ensure it’s moist inside.
By following these tips, you’ll have a wonderfully moist cake that everyone will love!
Moist and Delicious Zucchini Carrot Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prepare and approximately 40-50 minutes to bake. After that, you’ll want to let it cool completely before adding the frosting, which makes it about 1 hour in total. So, set aside about 2 hours for the whole process!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pans:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or you can use two 9-inch round cake pans if you prefer a layer cake.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This will help in evenly distributing all the leavening agents and spices. Set the bowl aside for later use.
3. Mix the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until everything is well combined. This should take about 2-3 minutes of mixing.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined; it’s important not to overmix as it can affect the cake’s texture.
5. Fold in the Veggies and Extras:
Now, fold in the grated zucchini, grated carrots, and any nuts or crushed pineapple if you’re using them. This adds flavor, moisture, and texture to your cake.
6. Pour and Bake:
Pour the batter into the prepared pan(s) and spread it out evenly. Bake in the preheated oven for 40-50 minutes. Keep an eye on it, and do the toothpick test—insert a toothpick in the center; if it comes out clean or with a few crumbs, it’s done!
7. Cooling Time:
Once baked, let the cake cool completely in the pan on a wire rack. Patience here is key to avoid melting your frosting later on!
8. Make the Cream Cheese Frosting:
While the cake cools, prepare the frosting by beating the softened cream cheese and butter together until smooth and creamy. Next, gradually add the powdered sugar, mixing well until the frosting is smooth. Finally, stir in the vanilla extract.
9. Frost the Cake:
Once the cake is cool, spread the cream cheese frosting evenly over the top (or between layers, if you made a layer cake).
10. Slice and Serve:
Slice the cake into pieces, serve, and enjoy! Store any leftovers in the refrigerator to keep it fresh.
Enjoy your moist and delicious zucchini carrot cake, a perfect treat for any occasion! 🥕🍰
FAQ About Moist and Delicious Zucchini Carrot Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture might be denser. To lighten it up a bit, consider using half whole wheat flour and half all-purpose flour.
How Do I Store Leftover Cake?
Store any leftover zucchini carrot cake in an airtight container in the refrigerator for up to 3-4 days. It can also be wrapped tightly and frozen for up to 3 months—just thaw it in the fridge before serving!
Can I Make This Cake Gluten-Free?
Absolutely! Use a 1:1 gluten-free all-purpose flour blend to replace the regular flour. Make sure it includes xanthan gum to help mimic the structure and texture of traditional flour.
How Can I Make This Cake Dairy-Free?
To make the cake dairy-free, substitute the sheep cheese in the frosting with a dairy-free cream cheese alternative, and replace regular butter with a plant-based butter. For the cake, you can use almond milk or another non-dairy milk in place of any dairy ingredients.
