Carrot Zucchini Cake with Cream Cheese Frosting

Carrot Zucchini Cake with Cream Cheese Frosting

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1 cup grated zucchini (excess moisture squeezed out)
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (optional, for thinning)

Instructions:

Prepare the Cake:

1. Preheat your oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×13-inch baking pan.
2. Mix the Dry Ingredients:
   • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Mix the Wet Ingredients:
   • In another bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined.
   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine the Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
   • Fold in the grated carrots, grated zucchini, crushed pineapple, nuts, and raisins if using.
5. Bake the Cake:
   • Pour the batter into the prepared baking pan and spread it out evenly.
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool completely in the pan on a wire rack.

Prepare the Cream Cheese Frosting:

1. Beat the Cream Cheese and Butter:
   • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add the Powdered Sugar and Vanilla:
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
   • Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
3. Frost the Cake:
   • Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
   • Garnish with additional chopped nuts or a sprinkle of cinnamon, if desired.
4. Serve and Enjoy:
   • Slice and serve the cake. Store any leftovers in the refrigerator.

This Carrot Zucchini Cake is moist, flavorful, and topped with a rich cream cheese frosting—perfect for any occasion!

For more details, visit the full recipe

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