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 zucchini carrot cake is everything you want in a homemade dessert: moist, tender, warmly spiced, and crowned with a velvety cream cheese frosting. The combination of freshly shredded zucchini and carrots gives the cake natural sweetness and moisture, resulting in a soft, flavorful crumb that stays delicious for days. It’s a comforting, classic-style cake that feels both wholesome and indulgent.
The batter comes together easily using simple pantry ingredients—no mixer required for the cake itself—and bakes beautifully in a standard 9×13 pan. Brown sugar adds caramel notes, warm spices deepen the flavor, and chopped nuts bring a subtle crunch. Once cooled, the cake is layered with a rich cream cheese frosting that perfectly complements the spice and sweetness.
Whether you’re baking for a spring brunch, a holiday dessert table, or a cozy at-home treat, this cake always gets rave reviews. It slices cleanly, travels well, and tastes even better the next day—making it a wonderful dessert to prepare ahead or enjoy throughout the week.
What You’ll Like About This Cake
Moist and tender texture. The natural moisture from the zucchini and carrots keeps the cake soft for days without feeling heavy, and the crumb stays consistently tender from edge to center.
Warm, cozy flavor. Cinnamon and nutmeg shine here, offering enough spice to feel comforting without overwhelming the sweetness of the vegetables and brown sugar.
Simple to make. This cake mixes easily by hand and bakes in one pan, making it an accessible choice for beginners and a stress-free recipe for experienced bakers.
Perfectly paired frosting. The creamy, slightly tangy cream cheese frosting balances the sweetness of the cake and adds a luscious finish that everyone loves.
Great for sharing. It’s sturdy enough for potlucks, easy to slice and serve, and stays fresh longer than many frosted cakes, making it ideal for gatherings.
Ingredient Notes
- Zucchini – Use freshly shredded zucchini for the best moisture; gently squeeze out excess liquid so the cake stays tender rather than overly dense.
- Carrots – Finely shredded carrots melt into the batter, adding sweetness, moisture, and a delicate orange color throughout the crumb.
- Oil – Neutral oils such as canola, safflower, sunflower, vegetable oil, or grapeseed ensure a moist texture and allow the warm spices to shine.
- Brown sugar – Adds depth and subtle caramel flavor, contributing to the cake’s moist crumb.
- Walnuts or pecans – Optional, but they add texture and nutty richness; finely chop them so they distribute evenly.
- Cream cheese – Softened cream cheese blends smoothly with butter to create a silky, spreadable frosting.
- Confectioners’ sugar – Adjust the amount to achieve your ideal frosting consistency—softer for swirls, firmer for clean slicing.
How to Make Zucchini Carrot Cake
- Prepare the pan and preheat the oven so the batter can go straight in once mixed; this helps the cake rise evenly.
- Whisk together the dry ingredients—including the spices—to ensure they are evenly distributed throughout the cake.
- In a larger bowl, whisk the eggs, oil, sugars, and vanilla until smooth and unified; this forms the base of the cake’s structure and moisture.
- Gently fold the dry ingredients into the wet mixture just until combined, then stir in the shredded zucchini, carrots, and nuts. Overmixing at this stage can toughen the crumb.
- Spread the batter into the prepared pan and bake until the top springs back lightly and the center tests clean. Cool the cake completely before frosting so the cream cheese topping stays smooth.
- For the frosting, beat the softened butter and cream cheese together until creamy. Add confectioners’ sugar gradually until the frosting reaches a fluffy, spreadable consistency, then frost the cooled cake.
Pro Tips
- Shred the zucchini and carrots finely for the best texture—they integrate seamlessly into the batter without creating dense pockets.
- A light squeeze of the zucchini removes excess moisture without drying it out. Avoid squeezing too firmly, which can make the cake crumbly.
- Let the cake cool fully before frosting; even a slightly warm cake can cause the frosting to soften or slide.
- If you prefer a thicker frosting layer, add an additional 1/2 to 1 cup of confectioners’ sugar to achieve a firmer consistency.
- For neater slices, refrigerate the frosted cake for 20 to 30 minutes before cutting—it helps the frosting set cleanly.
Recipe Variations
- Add pineapple. Fold in 1/2 cup well-drained crushed pineapple for extra moisture and a subtle tropical flavor that complements the carrots and spices.
- Skip the nuts. Omit them entirely or replace with shredded coconut or raisins for a different texture and flavor profile.
- Make it spiced. Add ginger or cardamom for a deeper, more aromatic spice blend.
- Turn it into cupcakes. Bake in lined muffin tins for individual servings; reduce baking time as needed.
Serving Suggestions
- Serve chilled for a firmer crumb and denser frosting, or room temperature for an ultra-soft, melt-in-your-mouth texture.
- Add toasted walnuts, pecans, or shredded coconut on top for added crunch and visual appeal.
- Pair slices with hot coffee, chai tea, or spiced cider for a cozy dessert moment.
- Plate with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
How to Store
Refrigerate: Cover the frosted cake and refrigerate for up to 5 days. Let it stand at room temperature before serving so the frosting softens and flavors bloom.
Freeze: For best results, freeze the cake unfrosted. Wrap tightly in plastic, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
Frequently Asked Questions
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.
- Frost the cooled cake.
- Slice and enjoy!
Nutrition
Disclaimer:
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.
