Zucchini Carrot Cake With Cream Cheese Frosting
This easy zucchini carrot cake is tender, moist, and full of warm spice—finished with a creamy frosting everyone loves!
This moist and tender cake combines the natural sweetness of carrots with the fresh flavor of shredded zucchini for a dessert that’s both wholesome and rich. Each bite is warmly spiced and topped with a generous layer of smooth cream cheese frosting — perfect for spring gatherings or any time you crave a comforting dessert.
The batter comes together easily with pantry staples, a touch of brown sugar for richness, and your choice of chopped nuts for texture. It bakes up beautifully in a 9×13 pan and stays soft for days, making it ideal for sharing or enjoying over the weekend.
Why You’ll Love It
Soft and moist. The zucchini and carrots add natural moisture that keeps the cake tender for days.
Warmly spiced. Cinnamon and nutmeg give the cake cozy flavor without overpowering sweetness.
Easy to make. Simple mixing—no fancy techniques—and bakes in one pan.
Perfect for any occasion. Great for brunch, celebrations, or a sweet afternoon treat.
Ingredient Notes
- Zucchini: Use freshly shredded zucchini and gently squeeze out excess moisture before adding.
- Carrots: Shred finely for even texture and bits of color throughout the cake.
- Oil: Neutral oils like canola or safflower keep the crumb moist. Other good choices include sunflower, vegetable oil, and grapeseed.
- Brown sugar: Adds depth and a touch of caramel flavor.
- Walnuts or pecans: Optional, but they add a nice crunch and nutty flavor.
- Cream cheese: Soften with the butter before mixing for a smooth, spreadable frosting.
- Confectioners’ sugar: Adjust quantity slightly to reach your preferred frosting consistency.
Steps to Make Zucchini Carrot Cake
- Preheat the oven and prepare a 9×13-inch baking pan by greasing and flouring it or lining it with parchment.
- Whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg in a bowl. In a large bowl, beat the eggs, oil, sugars, and vanilla until smooth.
- Stir the dry mixture into the wet ingredients just until combined, then fold in the zucchini, carrots, and nuts if using. Spread the batter evenly in the prepared pan.
- Bake until a toothpick inserted in the center comes out clean and the top springs back lightly. Cool completely in the pan before frosting.
- For the frosting, beat the softened cream cheese and butter until smooth. Gradually add confectioners’ sugar, then vanilla, and beat until fluffy and spreadable. Frost the cooled cake and slice to serve.
Recipe Variations
- Add pineapple. Fold in ½ cup crushed, well-drained pineapple for tropical flavor and extra moisture.
- Skip the nuts. Leave them out or replace with shredded coconut or raisins for a different texture.
Serving Suggestions
- Serve this cake chilled for a denser texture or at room temperature for a softer crumb.
- Add a sprinkle of chopped toasted nuts or shredded coconut on top for a pretty finish.
How to Store
Refrigerate: Cover the frosted cake and store in the refrigerator for up to 5 days. Let it stand at room temperature before serving for the best flavor and texture.
Freeze: Wrap unfrosted cake tightly in plastic and freeze for up to 2 months. Thaw in the refrigerator overnight, then frost before serving.
Zucchini Carrot Cake with Cream Cheese Frosting
Ingredients
- 2 1/2 cups all-purpose flour, 315 grams
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 eggs, large
- 1 cup vegetable oil, neutral, such as canola or safflower
- 1 cup granulated sugar
- 1 cup brown sugar, light or dark, packed
- 1 1/2 teaspoons vanilla extract
- 2 cups zucchini, shredded
- 1 1/2 cups carrots, shredded
- 3/4 cup finely chopped walnuts or pecans, optional
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 4 cups confectioners’ sugar, enough for a good spreading consistency
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven and pan. Grease and flour a 9-by-13-inch baking pan or spray it with baking spray. Alternatively, line the greased pan with parchment paper.
- Combine dry ingredients. Combine the flour, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl and whisk to blend.
- Combine wet ingredients and sugars. In a large bowl, using a whisk or electric mixer, combine the eggs, oil, granulated and brown sugars, and 1 1/2 teaspoons of vanilla. Whisk or beat until smooth.
- Finish the batter. Add the flour mixture to the wet mixture and stir until well blended. Fold in the zucchini, carrots, and chopped nuts (if using).
- Bake the cake. Spread the cake batter in the prepared pan and bake for 45 minutes or until a toothpick inserted into the cake comes out clean. Cool in the pan on a rack. Cool completely before frosting.
- Make the frosting. Combine the butter and cream cheese. Combine the cream cheese and butter in a mixing bowl and beat until smooth.
- Add the confectioners’ sugar. With the mixer on low, gradually mix in the confectioners’ sugar, then add the vanilla. Increase the speed to medium and continue beating until the mixture is fluffy. Add more confectioners’ sugar, as needed for spreading.
- Finish and enjoy! Frost the cooled cake.
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Nutrition
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
