Description
This moist and flavorful Carrot Zucchini Cake combines the natural sweetness of grated carrots and zucchini with warm cinnamon-spiced batter. Topped with a creamy, smooth cream cheese frosting, this sheet cake is perfect for gatherings and offers a delicious way to enjoy vegetables in a dessert form.
Ingredients
Scale
Cake
- 2 cups granulated sugar
- 1 cup canola oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups grated zucchini (with liquid if using frozen)
- ½ cup grated carrots
Frosting
- 3 ounces cream cheese, softened
- ½ cup margarine or butter, softened
- 1 teaspoon milk
- 2 cups powdered sugar
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Grease a 10×15-inch sheet pan thoroughly to prevent sticking and set it aside.
- Mix wet ingredients: In a large mixing bowl, beat together the granulated sugar and canola oil until well combined. Then add the eggs one at a time, beating well after each addition to ensure a smooth texture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder. This ensures even distribution of leavening agents and spices.
- Incorporate dry ingredients into wet: Gradually add the dry ingredients into the wet mixture, mixing until just combined to avoid overmixing which can make the cake dense.
- Add vegetables: Fold in the grated zucchini and grated carrots gently until evenly distributed throughout the batter, incorporating moisture and texture.
- Pour and bake: Pour the batter into the prepared sheet pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool the cake: Allow the cake to cool completely in the pan set on a wire rack before frosting to prevent melting and sliding of the frosting.
- Prepare frosting: Beat the softened cream cheese and margarine (or butter) together until smooth and creamy. Add the milk and powdered sugar gradually while continuing to beat until the frosting is spreadable and light.
- Frost and serve: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Cut the cake into bars and serve.
Notes
- Using the liquid from frozen zucchini adds moisture to the cake, enhancing softness.
- Ensure the cake is fully cooled before frosting to prevent the cream cheese frosting from melting.
- You can substitute margarine with butter for a richer flavor.
- This cake keeps well refrigerated for up to 4 days when covered airtight.
- For a nuttier texture, add ½ cup chopped walnuts or pecans to the batter.
