Description
A moist carrot zucchini cake topped with cream cheese frosting.
Ingredients
Scale
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix grated carrots and zucchini.
- In another bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.
- Add eggs, oil, and vanilla to the dry ingredients and mix well.
- Fold in the grated vegetables and walnuts.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool before frosting.
Notes
- Store the cake in the refrigerator for up to 5 days.
- Use fresh ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: moist carrot zucchini cake with cream cheese frosting