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
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 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.
- Combine Ingredients: Gradually fold the wet ingredients into the dry mixture until just combined. If using, fold in the nuts and raisins.
- 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.
- 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.