Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe

If you’re searching for the ultimate dessert packed with cozy spice, fresh veggies, and an irresistibly creamy finish, let me introduce you to my all-time favorite Moist Carrot Zucchini Cake with Cream Cheese Frosting. Imagine a tender, perfectly spiced crumb that celebrates the natural sweetness of carrots and zucchini, all wrapped up in a thick layer of tangy-smooth cream cheese frosting. This cake brings together the best of both worlds: comforting, homey flavors and an eye-catching presentation for any occasion.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this recipe is just how simple yet essential each ingredient is—every single one plays a special role in creating the cake’s unbeatable texture, flavor, or color. Let’s break down what you’ll need and why these basics make all the difference.

• Grated carrots (1 1/2 cups): Carrots keep the cake incredibly moist and add that subtle earthy sweetness you expect from a classic carrot cake.
• Grated zucchini (1 cup): Zucchini melts seamlessly into the batter, boosting moisture while making the crumb extra tender.
• All-purpose flour (2 cups): The perfect foundation—it keeps the cake light while giving enough structure to slice cleanly.
• Baking powder (1 1/2 teaspoons): A must for proper lift and soft, fluffy layers.
• Baking soda (1/2 teaspoon): Combines with the other leaveners for extra lightness and a beautifully risen cake.
• Salt (1/2 teaspoon): Just enough to balance the sweetness and enhance the spices.
• Ground cinnamon (1 teaspoon): Brings warmth and classic spice that makes every bite pop.
• Ground nutmeg (1/2 teaspoon): Accentuates the cake’s depth with just a hint of nuttiness.
• Vegetable oil (1/2 cup): Keeps things extra moist and ensures the cake doesn’t dry out.
• Granulated sugar (3/4 cup): Sweetens the batter while maintaining a light texture.
• Brown sugar (3/4 cup): Adds complexity and a touch of caramel flavor.
• Eggs, large (3): The binding agent that brings everything together and offers extra richness.
• Vanilla extract (1 teaspoon): Adds an inviting aroma and rounds out the sweet notes.
• Chopped walnuts (1/2 cup, optional): For crunch and a nutty, rustic finish—completely optional, but highly recommended!
• Cream cheese, softened (8 oz): The star of the frosting—rich and tangy, it sets this cake apart!
• Unsalted butter, softened (1/2 cup): Blends flawlessly into the frosting for a silky, spreadable consistency.
• Powdered sugar (1 cup): Just the right amount for sweetening and smoothing the frosting.
• Extra vanilla extract (1 teaspoon): Further boosts the flavor of the creamy frosting.
• Chopped walnuts for garnish (1/4 cup, optional): The perfect finishing touch for a polished look and extra crunch on top.

How to Make Moist Carrot Zucchini Cake with Cream Cheese Frosting

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). While it comes up to temperature, grease and flour two 8-inch round cake pans so your layers release easily after baking—no sticking, just perfect edges.

Step 2: Prepare the Dry Ingredients

In a spacious bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures every bite of Moist Carrot Zucchini Cake with Cream Cheese Frosting is perfectly seasoned and rises evenly.

Step 3: Combine Wet Ingredients

In a separate bowl, blend together the vegetable oil, granulated sugar, and brown sugar until smooth. Then, beat in the eggs one at a time, finishing with a splash of vanilla extract. You’re aiming for a well-emulsified, glossy mixture.

Step 4: Mix Wet and Dry Ingredients

Gently stir your dry ingredients into the wet mixture. Mix just until combined—the key is not to overwork the batter, which keeps the cake tender and light.

Step 5: Add Vegetables and Nuts

Now for the fun part! Fold in the grated carrots, zucchini, and walnuts (if you’re using them). You’ll see the batter come to life, dotted with color and texture. These veggies are the secret to keeping the cake deliciously moist.

Step 6: Divide and Bake the Batter

Divide your batter evenly between the two prepared pans and smooth the tops for an even rise. Bake for 25-30 minutes—your kitchen will start to smell incredible! The cakes are done when a toothpick comes out clean from the center.

Step 7: Cool the Cakes

Allow the cakes to cool in their pans for about 10 minutes. Then, gently flip them onto a wire rack to finish cooling. Patience pays off here—frosting a warm cake is never a good idea!

Step 8: Prepare the Cream Cheese Frosting

In a clean mixing bowl, beat the softened cream cheese and unsalted butter together until they’re super smooth and creamy. Gradually add powdered sugar, along with vanilla extract, whisking until the frosting is luscious, fluffy, and ready to spread.

Step 9: Frost the Cake

Once your cakes are completely cool, set one layer on your serving plate and generously smooth a layer of frosting right across the top. Place the second cake layer on, then coat the entire cake—top and sides—with the remaining frosting. This is where the Moist Carrot Zucchini Cake with Cream Cheese Frosting truly comes together.

Step 10: Garnish and Serve

Finish your masterpiece with a sprinkle of chopped walnuts over the top. Slice, serve, and watch everyone’s eyes light up at their first bite!

How to Serve Moist Carrot Zucchini Cake with Cream Cheese Frosting

Garnishes

For a picture-perfect finish, top your Moist Carrot Zucchini Cake with Cream Cheese Frosting with a scattering of chopped walnuts. If you want to take it further, try a little orange zest or elegantly arranged carrot ribbons for a pop of color that hints at what’s inside.

Side Dishes

This cake is a showstopper on its own, but if you’re building a dessert spread, pair thin slices with fresh berries, a scoop of vanilla bean ice cream, or a fruit salad to balance the richness and provide contrast. A hot cup of chai or coffee makes it even better!

Creative Ways to Present

Don’t be shy—get creative! Moist Carrot Zucchini Cake with Cream Cheese Frosting looks beautiful as a classic layer cake, but you can also bake it in a rectangular pan for easy squares, make cupcakes for individual servings, or stack with parchment for a rustic naked cake look at a brunch buffet.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container in the fridge. The cream cheese frosting stays fresh and the cake actually gets even more moist as it sits—if you can resist finishing it off in one sitting!

Freezing

To freeze, wrap individual slices or the entire (unfrosted) cake tightly in plastic and foil. Thaw at room temperature, then add fresh cream cheese frosting before serving. Frosted slices can also be frozen for 1-2 months, but for best texture, frost as close to serving as possible.

Reheating

For that just-baked experience, let refrigerated slices come to room temperature for 20-30 minutes. If you love a warm cake, quickly microwave individual servings for 5-10 seconds, just until the crumb is soft and the frosting starts to melt slightly.

FAQs

Can I make Moist Carrot Zucchini Cake with Cream Cheese Frosting ahead of time?

Absolutely! In fact, this cake often tastes even better after a night in the fridge because the flavors have time to meld and the crumb becomes extra moist. Just keep it tightly covered and wait to garnish until just before serving.

Can I use gluten-free flour in this recipe?

Yes, a good quality cup-for-cup gluten-free flour blend will work great here—just check that it contains xanthan gum for structure. The texture will still be beautifully moist and satisfying!

What’s the best way to grate carrots and zucchini?

For the best results, use the fine side of a box grater or a food processor for uniform shreds. Squeeze out excess liquid from the zucchini for a cake that’s moist without being soggy.

Can I leave out the walnuts?

Yes, the walnuts are totally optional. Omit them for a nut-free cake, or substitute pecans or even sunflower seeds for something a little different.

How do I store leftover cream cheese frosting?

If you have extra frosting, refrigerate it in an airtight container and use within 3-4 days. It’s also perfect as a dip for graham crackers or spread onto muffins and cookies!

Final Thoughts

This recipe is truly a celebration of what makes baking at home so rewarding: simple ingredients coming together to create a luscious, crowd-pleasing treat. I hope you’ll give Moist Carrot Zucchini Cake with Cream Cheese Frosting a try—once you share a slice, it’s bound to become a new favorite!

Moist Carrot Zucchini Cake with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 18 reviews

• Author: Olivia
• Total Time: 50 minutes
• Yield: Makes one 2-layer cake 1x
• Diet: Vegetarian

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Description

Indulge in the delightful combination of flavors with this Moist Carrot Zucchini Cake topped with a luscious Cream Cheese Frosting. Perfect for any occasion!

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Ingredients

Scale 1x2x3x

For the Cake:

• 1 1/2 cups grated carrots
• 1 cup grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts for garnish (optional)

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Instructions

1. Step 1: Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
2. Step 2: Prepare the Dry Ingredients
   In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
3. Step 3: Combine Wet Ingredients
   In another bowl, mix vegetable oil, granulated sugar, and brown sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Step 4: Mix Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined, taking care not to overmix.
5. Step 5: Add Vegetables and Nuts
   Fold in grated carrots, grated zucchini, and chopped walnuts (if using) into the batter until evenly dispersed.
6. Step 6: Divide and Bake the Batter
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Cool the Cakes
   Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
8. Step 8: Prepare the Cream Cheese Frosting
   In a mixing bowl, beat together softened cream cheese and softened unsalted butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
9. Step 9: Frost the Cake
   Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake evenly.
10. Step 10: Garnish and Serve
    If desired, garnish the cake with chopped walnuts on top. Cut into slices and serve.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 24g
• Sodium: 220mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg

Keywords: Carrot Zucchini Cake, Cream Cheese Frosting, Dessert Recipe