Zucchini Carrot Cake

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Get ready for a taste bud adventure with the most amazing carrot cake ever! It’s the perfect blend of sweet and spicy, and the texture is unbelievably moist. Give it a try!

Zucchini Carrot Cake

Course Dessert


  • 3/4 cup of oil
  • 1 1/3 cups of sugar 300g
  • 3 eggs
  • 1 2/3 cups of flour 225g
  • 1/2 teaspoon of baking soda
  • 1 3/4 teaspoons of baking powder
  • 3/4 teaspoon of salt
  • 1 tablespoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/4 teaspoon of cloves
  • 1 teaspoon of vanilla
  • 2 cups of shredded carrots 200g
  • 1/2 cup of shredded zucchini 80g
  • 3/4 cup of chopped walnuts roasted
  • 1/3 cup of chopped oranges

And for the scrumptious cream cheese frosting:

  • 6 ounces of cream cheese 170g
  • 3 tablespoons of unsalted butter 42g
  • 125 g of icing sugar


  • Preheat your oven to 350°F and line your baking pan.
  • Whisk together the oil and sugar, then add the eggs and mix for 1-2 minutes until a thick mixture forms.
  • Sift together all the remaining dry ingredients, fold them into the egg mixture, add vanilla, and fold in.
  • Add the carrots and zucchini, mixing gently. Finally, fold in the chopped walnuts and oranges.
  • Pour the mixture into your pan and bake for about 30-35 minutes until a toothpick comes out clean.
  • Whip up the cream cheese frosting by whisking together the ingredients for 2-3 minutes at room temperature.
  • Once the cake has cooled, cover it with the frosting, and it’s ready to be served! Enjoy the deliciousness!

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