Best 5 Easy Zucchini Carrot Cake Recipes
Indulge in a wholesome and delectable treat with our amazingly moist and flavorful Zucchini Carrot Cake. This unique recipe combines the goodness of grated zucchini and carrots with the classic flavors of a traditional carrot cake. The result is a moist, tender crumb that's bursting with natural sweetness and a delightful crunch from the nuts and seeds. Topped with a luscious cream cheese frosting, this cake is sure to be a hit at any gathering. But that's not all! We've also included a collection of equally tempting recipes that showcase the versatility of zucchini and carrots in sweet and savory dishes. From a refreshing Zucchini Carrot Salad to hearty Zucchini Carrot Fritters and a savory Zucchini Carrot Soup, there's something for every palate and occasion. Get ready to tantalize your taste buds and impress your loved ones with these culinary creations!
Check out the recipes below so you can choose the best recipe for yourself!
CARROT-ZUCCHINI CAKE
Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.
Provided by Lori O'Neill Harpel
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
- Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
- Divide batter evenly among prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
- Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.
Nutrition Facts : Calories 740.4 calories, Carbohydrate 86.7 g, Cholesterol 92.7 mg, Fat 42.8 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 11.7 g, Sodium 413.8 mg, Sugar 68.8 g
ZUCCHINI CARROT CAKE
An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents.
Provided by food snob mom
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs, sugar and oil.
- Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
- Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
- Let cool and sprinkle with powdered sugar.
ZUCCHINI CARROT CAKE
I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 21
Steps:
- In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.
Nutrition Facts :
EASY ZUCCHINI CARROT CAKE
Make and share this Easy Zucchini Carrot Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
- Stir in the zucchini, nuts, and coconut.
- Pour into greased and floured 13 X 9 inch baking pan.
- Bake at 350 degrees for 45-50 minutes.
- Frost with cream cheese icing or dust with powdered sugar.
Nutrition Facts : Calories 185.5, Fat 17.1, SaturatedFat 2.4, Cholesterol 84.6, Sodium 30.1, Carbohydrate 5.8, Fiber 1.4, Sugar 4.2, Protein 3.8
EASY ZUCCHINI CARROT CAKE
An easy to make, delicious cake that is fabulous with a cream cheese glaze.
Provided by Anita Hoffman
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Beat oil and eggs together. Beat in the pineapple with juice and the cake mix. Stir in the zucchini, nuts, and coconut.
- 2. Pour in to a greased and floured bundt pan. Bake at 350 degrees for 55 to 60 minutes. Cool on wire rack for 10 minutes, then invert cake to cool completely. When cool, top with a cream cheese glaze.
- 3. Can be baked in a 9 X 13 inch pan at 350 degrees for 45 to 50 minutes. Frost with a cream cheese icing or dust with powdered sugar.
Tips:
- Use fresh, grated zucchini and carrots: Freshly grated vegetables add moisture, flavor, and nutrients to the cake.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Use a bundt pan for a beautiful presentation: A bundt pan with intricate designs will create a stunning cake that's perfect for special occasions.
- Cool the cake completely before frosting: This will help the frosting set properly and prevent it from melting.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Conclusion:
Zucchini carrot cake is a delicious and moist cake that's perfect for any occasion. It's easy to make, and the fresh zucchini and carrots add a unique flavor and texture. This cake is also a great way to use up leftover vegetables. So next time you have some extra zucchini or carrots, try making this tasty cake!
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