Zucchini Carrot Cake
A moist and easy zucchini carrot cake offers a perfect summer dessert, ideal for utilizing excess zucchini.
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Instructions
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Preheat the oven to 350 F and grease and flour a 9x13-inch baking pan.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate mixing bowl, beat the oil, granulated sugar, eggs, and 1 teaspoon vanilla extract until well blended.
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On low speed, beat the dry ingredients into the wet mixture until combined.
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Fold in the shredded zucchini and carrots.
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Spread the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cake completely on a rack for 1 1/2 to 2 hours.
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For the frosting, beat the butter and cream cheese until light and fluffy.
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On low speed, beat in the powdered sugar and 1 1/2 teaspoons vanilla, then increase speed to medium-high and beat until fluffy.
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Spread the frosting over the cooled cake.