Zucchini Carrot Cake With Cream Cheese Frosting Recipe

This moist and delicious zucchini carrot cake is the perfect way to use up an abundance of garden zucchini! Hidden vegetables create a surprisingly delightful flavor that everyone will love. Topped with a creamy, tangy cream cheese frosting, this cake is perfect for birthdays, potlucks, or a special treat any day of the week. Get ready for rave reviews!

Prep Time 30 mins

Cook Time 80 mins

Calories 561.8 kcal

Protein 12g

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Zucchini Carrot Cake With Cream Cheese Frosting

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Zucchini Carrot Cake With Cream Cheese Frosting

2 large eggs
Vegetable Oil
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
Sifted Flour
2 teaspoons baking powder
1 teaspoon baking soda
Cinnamon
Allspice
1/2 teaspoon salt
1 cup raisins
2 cups grated zucchini
Carrot
8 ounces softened cream cheese
Non Dairy Whipped Topping

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How to Make Zucchini Carrot Cake With Cream Cheese Frosting

Preheat oven to 375°F (190°C). Grease and flour a 10-inch tube pan.
In a large bowl, beat 2 large eggs lightly.
Add 1/2 cup vegetable oil, 1 3/4 cups granulated sugar, and 1 teaspoon vanilla extract. Beat until well combined.
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in 1 cup raisins.
Add 2 cups grated zucchini and 1 cup grated carrots.
Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Once completely cool, frost with cream cheese frosting.
**Cream Cheese Frosting:**
In a medium bowl, beat 8 ounces of softened cream cheese until smooth.
Gradually add 16 ounces of non-dairy whipped topping, beating until light and fluffy.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

149g

Fat

58g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Summer Recipes Fall Recipes Baking

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Time To Make Course Main Ingredient Preparation Desserts Vegetables Cakes Carrots Squash 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Zucchini Carrot Cake With Cream Cheese Frosting?

Zucchini Carrot Cake With Cream Cheese Frosting takes about 110 minutes from start to finish — roughly 30 minutes to prepare and 80 minutes to cook.

How many calories are in Zucchini Carrot Cake With Cream Cheese Frosting?

Zucchini Carrot Cake With Cream Cheese Frosting has approximately 561.8 calories per serving, with about 12 g protein, 19 g carbohydrates and 54 g fat.

What ingredients do I need for Zucchini Carrot Cake With Cream Cheese Frosting?

The key ingredients for Zucchini Carrot Cake With Cream Cheese Frosting are Eggs, Vegetable Oil, Sugar, Vanilla, Sifted Flour, Baking Powder. See the full list with measurements above.