Description
This Carrot Zucchini Cake is a moist and flavorful dessert that combines the natural sweetness of grated carrots and zucchini with a hint of cinnamon. Topped with a creamy cream cheese frosting, this cake is perfect for any occasion, offering a delightful way to incorporate vegetables into a sweet treat.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10×15-inch sheet pan thoroughly and set it aside to be ready for the batter.
- Mix Wet Ingredients: In a large mixing bowl, beat together the granulated sugar and canola oil until well combined and smooth. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder to evenly distribute the leavening agents and spices.
- Integrate Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
- Add Vegetables: Fold in the grated zucchini and grated carrots gently to distribute them evenly throughout the batter without deflating it.
- Bake the Cake: Pour the batter into the prepared sheet pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack in the pan.
- Prepare the Frosting: Beat together the softened cream cheese and softened margarine or butter until the mixture is smooth and creamy. Add the milk and powdered sugar and continue beating until the frosting is light and spreadable.
- Frost and Serve: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Cut into 30 mini slices or bars and serve.
Notes
- Use fresh zucchini and carrots, or if using frozen zucchini, include the liquid for moisture.
- Be careful not to overmix the batter after adding the flour to maintain a tender crumb.
- Ensure the cake is completely cooled before frosting to prevent melting or sliding of the frosting.
- The cake can be stored covered in the refrigerator for up to 3 days.
- For a dairy-free option, substitute margarine and cream cheese with suitable alternatives.
