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Carrot Zucchini Cake Recipe

Carrot Zucchini Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 18 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Carrot Zucchini Cake is a moist and flavorful dessert that combines the sweetness of carrots and the freshness of zucchini. It’s a perfect treat for any occasion, and the addition of pineapple and nuts adds a delightful texture to each bite.


Ingredients

For the Cake:

  • 1 cup finely grated carrot
  • 1 cup finely grated zucchini (squeezed dry)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup crushed pineapple, drained
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)


Instructions

  1. Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Prepare Wet Ingredients: In another bowl, beat the eggs with the granulated sugar, brown sugar, oil, and vanilla until smooth. Stir in the grated carrot, zucchini, and pineapple.
  4. Combine Ingredients: Gradually fold the wet ingredients into the dry mixture until just combined. If using, fold in the nuts and raisins.
  5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Let the cake cool completely before serving or frosting.

Notes

  • Top with cream cheese frosting for a classic finish.
  • Make sure to squeeze excess moisture from the zucchini to avoid a soggy cake.
  • This cake also works well as cupcakes—adjust baking time to 18–22 minutes.