Best 5 Zucchini Carrot Spice Cake Recipes
Indulge in the delightful symphony of flavors with our Zucchini Carrot Spice Cake, a culinary masterpiece that harmoniously blends the natural sweetness of zucchini and carrots with the warmth of aromatic spices. This moist and tender cake is a symphony of textures, boasting a tender crumb that melts in your mouth, while the grated zucchini and carrots add a delightful crunch. Infused with a medley of cinnamon, nutmeg, and ginger, each bite tantalizes your taste buds with a burst of seasonal goodness. Whether you're a seasoned baker or a novice in the kitchen, our Zucchini Carrot Spice Cake recipe, along with its accompanying variations, promises an effortless and rewarding baking experience. Discover the classic rendition, embrace the decadence of a cream cheese frosting, or embark on a gluten-free adventure with our alternative recipe. Each variation offers a unique twist on this classic cake, ensuring there's something to satisfy every palate.
Let's cook with our recipes!
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 :
ZUCCHINI CARROT SPICE CAKE
My family adores sweets, and I like to serve treats like this that are good for them, too. The cake is spiced just right and has a creamy marshmallow topping spiked with orange juice and vanilla. -Layla Payton, Midwest City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.
Nutrition Facts :
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 SPICE CAKE
I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.
Provided by BECCARAE1
Categories Fruits and Vegetables Vegetables Squash
Time 3h5m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
- Place grated zucchini in a colander and set aside to drain.
- Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 27 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.
Tips:
- Ensure accurate measurements: Precise measurements of ingredients are crucial for a successful cake. Use a kitchen scale for precise measurements, especially for flour and sugar.
- Prepare your baking pans: Grease and flour the baking pans thoroughly to prevent the cake from sticking. You can also use parchment paper for easy removal.
- Grate the vegetables finely: Finely grating the zucchini and carrots ensures they blend well into the batter and distribute moisture evenly throughout the cake.
- Don't overmix the batter: Overmixing the batter can result in a tough and dense cake. Mix just until the ingredients are well combined.
- Use fresh spices: Freshly ground spices provide a more intense flavor compared to pre-ground ones. If you don't have a spice grinder, use a mortar and pestle to grind them.
- Bake the cake until a toothpick inserted into the center comes out clean: This indicates that the cake is done baking. Overbaking can result in a dry and crumbly cake.
- Let the cake cool completely before frosting it: Allow the cake to cool completely on a wire rack before applying the frosting. This prevents the frosting from melting and becoming runny.
Conclusion:
The Zucchini Carrot Spice Cake is a delightful combination of flavors and textures. It's moist, flavorful, and filled with the goodness of grated zucchini, carrots, and aromatic spices. Whether you're looking for a healthy yet indulgent treat or a unique dessert to impress your guests, this cake is sure to be a hit. With its simple ingredients and easy-to-follow recipe, it's a perfect choice for bakers of all levels. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more. Happy baking!
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