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Carrot-Zucchini Cake

Carrot-Zucchini Cake recipe image
This Carrot-Zucchini Cake blends earthy carrots and tender zucchini for a uniquely textured, moist dessert. Warm spices like cinnamon and nutmeg add depth, while lemon juice brightens the flavor profile. It serves as a versatile treat, perfect for layer cakes with cream cheese frosting or simple sheet cakes for casual gatherings.
Courses:
Difficulty: Advanced
Calories: 125
Description
This Carrot-Zucchini Cake blends earthy carrots and tender zucchini for a uniquely textured, moist dessert. Warm spices like cinnamon and nutmeg add depth, while lemon juice brightens the flavor profile. It serves as a versatile treat, perfect for layer cakes with cream cheese frosting or simple sheet cakes for casual gatherings.
Ingredients
  • All-purpose flour
  • Baking powder
  • Ground cinnamon
  • Baking soda
  • Salt
  • Ground nutmeg
  • Butter or margarine
  • Sugar
  • Vanilla
  • Eggs
  • Evaporated milk
  • Lemon juice
  • Finely shredded carrots
  • Finely shredded unpeeled zucchini
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Grease and flour a 13x9-inch baking pan or two 9-inch round cake pans; set aside.
  3. 3
    In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
  4. 4
    In a large mixing bowl, beat softened butter with an electric mixer on medium speed for 30 seconds until creamy.
  5. 5
    Add sugar and vanilla extract; beat until well combined and lightened, about 2-3 minutes.
  6. 6
    Add eggs one at a time, beating well after each addition until fully incorporated.
  7. 7
    In a small bowl or measuring cup, stir together evaporated milk and lemon juice.
  8. 8
    With mixer on low speed, add dry ingredients and milk mixture alternately to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
  9. 9
    Fold in finely shredded carrots, zucchini, and chopped pecans using a spatula until evenly distributed.
  10. 10
    Pour batter into prepared pan(s), smoothing the top.
  11. 11
    Bake for 45 to 50 minutes for the 13x9 pan, or 40 to 45 minutes for round pans, or until a toothpick inserted into the center comes out clean.
  12. 12
    For sheet cake: Cool in pan on a wire rack for 10 minutes, then remove to rack to cool completely.
  13. 13
    For layer cakes: Cool in pans on wire racks for 10 minutes, then remove from pans and cool completely on racks.
  14. 14
    Prepare Pecan Cream Cheese Icing: Beat softened cream cheese, vanilla, and milk until smooth and fluffy.
  15. 15
    Gradually add sifted powdered sugar, beating until smooth and fluffy.
  16. 16
    Stir in finely chopped pecans. Add a little more milk if needed to reach spreading consistency.
  17. 17
    Frost the top of the sheet cake, or frost and fill the layers of the round cake.

Nutrition Facts

Amount Per Serving
Calories 125kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 1.4g7%
Cholesterol 16mg6%
Sodium 300mg13%
Total Carbohydrate 20g7%
Dietary Fiber 0.7g3%
Sugars 9.5g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot, zucchini, cake, dessert, spiced, moist, baking, vegetable, cream cheese, frosting, cinnamon, nutmeg, homemade, layer cake, sheet cake, potluck, comfort food, after dinner, family favorite
Read it online: https://www.chefs-mate.com/recipe/carrot-zucchini-cake/