This Moist Carrot Zucchini Cake with Cream Cheese Frosting is the perfect blend of vegetables and sweetness, making it a delightful dessert for any occasion. The combination of grated carrots and zucchini adds incredible moisture and texture, while the rich cream cheese frosting complements every bite. Whether you’re baking for a fall gathering or just craving a homemade treat, this cake is sure to impress. Plus, it’s an easy recipe to whip up in just under an hour!
Ingredients:
– 1 1/2 cups grated carrots
– 1 cup grated zucchini
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 cup vegetable oil
– 3/4 cup granulated sugar
– 3/4 cup brown sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/4 cup chopped walnuts for garnish (optional)
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