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Zucchini Carrot Cake with Cream Cheese Frosting

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If you’re looking for a dessert that combines cozy comfort with a touch of sophistication, this Zucchini Carrot Cake with Cream Cheese Frosting is your new go-to. I adore baking this cake when I’m in the mood for something that’s both light and indulgent. The blend of shredded carrots and zucchini keeps the cake moist and tender, while the pistachio cream cheese frosting adds a nutty, rich twist that’s hard to resist. Plus, this cake is a breeze to make, with just a little prep time and a 45-minute bake. The fresh orange zest and chopped pistachios really elevate the flavors and make this cake perfect for any occasion, from casual family dinners to special celebrations. And the best part? It’s so good, you won’t need to wait for a special event to enjoy a slice.

A slice of Zucchini Carrot Cake topped with white frosting and chopped pistachios sits on a white plate, placed on a wooden surface.

Why You’ll Love Zucchini Carrot Cake with Cream Cheese Frosting

  • Moist and Tender Cake: The combination of shredded carrots and zucchini keeps every bite incredibly moist and soft.
  • Delicious Pistachio Twist: The pistachio cream cheese frosting adds a rich, nutty flavor that makes this cake stand out from the rest.
  • Easy Prep and Bake: With just a bit of prep and a 45-minute bake, you get a delicious, homemade cake with minimal effort.
  • Fresh Orange Zest: The orange zest brings a bright, fresh flavor that perfectly complements the sweetness of the cake.
  • Perfect for Any Occasion: Whether it’s a family gathering or a special treat, this cake is versatile and sure to impress.
A square slice of Zucchini Carrot Cake topped with white frosting and chopped pistachios sits on a white plate, against a rustic wooden surface in the background.

Ingredients Needed To Make Zucchini Carrot Cake with Cream Cheese Frosting

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

  • Carrots
  • Zucchini
  • Eggs
  • Vanilla extract
  • Canola oil
  • Brown sugar
  • Sugar
  • Orange
  • Pistachios
  • Flour
  • Baking powder
  • Baking soda
  • Cinnamon
  • Nutmeg
  • Allspice
  • Kosher salt
  • Cream cheese
  • Butter
  • Pistachio extract (optional)
  • Powdered sugar
  • Chopped pistachios (optional)

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.

Oven Temperatures

Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.

Two white plates, each with a square slice of Zucchini Carrot Cake topped with white frosting and chopped pistachios, are set on a rustic wooden table. A fork rests beside one of the plates.

How To Make Zucchini Carrot Cake with Cream Cheese Frosting

Zucchini Carrot Cake Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C). Prepare your cake pans by spraying them with nonstick baking spray.
  2. Prepare Zucchini: Drain the shredded zucchini using a fine mesh strainer or cheesecloth. Set it aside.
A glass measuring cup with a paper towel inside holds shredded green zucchini on a wooden surface, ready to be added to a delicious Zucchini Carrot Cake recipe.
  1. Mix Wet Ingredients: In a mixing bowl, beat the eggs, vanilla extract, canola oil, brown sugar, and sugar until well combined and fluffy.
  2. Combine Dry Ingredients: In a separate bowl, mix the baking flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and kosher salt.
  3. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
  4. Add Vegetables: Fold in the shredded carrots and zucchini into the batter.
Finely grated orange carrots inside a transparent food processor bowl with a black blade, placed on a rustic wooden surface—perfect for preparing Zucchini Carrot Cake.
A glass bowl filled with thick, speckled Zucchini Carrot Cake batter containing visible pieces of vegetables, with a gray spatula resting inside, placed on a rustic wooden surface.
A metal baking pan sits on a wooden surface, filled with uncooked Zucchini Carrot Cake batter, speckled brown with visible green and orange flecks, ready to be baked.
  1. Bake: Pour the batter into the prepared pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
A rectangular, golden-brown Zucchini Carrot Cake sits in a metal baking pan on a wooden surface. The cake has a slightly cracked top and a textured, even surface.
  1. Cool: Let the cake cool completely before frosting.

Pistachio Cream Cheese Frosting Instructions

  1. Mix Frosting Ingredients: In a mixing bowl, combine the cream cheese, butter, vanilla extract, pistachio extract (if using), and powdered sugar. Beat until smooth and creamy.
  2. Frost Cake: Spread the frosting evenly over the cooled cake.
  3. Garnish: Optionally, sprinkle chopped pistachios on top.
  4. Enjoy: Serve and enjoy your delicious cake!
A clear glass bowl filled with chopped pistachios sits on a rustic wooden surface, ready to top a homemade Zucchini Carrot Cake.
A rectangular Zucchini Carrot Cake topped with white frosting and sprinkled with chopped pistachios, displayed on parchment paper and a wooden surface.

Commonly Asked Questions

How can I ensure my zucchini is well-drained?

To get rid of excess moisture in the zucchini, place it in a fine mesh strainer or wrap it in cheesecloth and squeeze it out. This step is crucial to avoid a soggy cake.

Can I use a different type of nut in the cake or frosting?

Absolutely! While this recipe uses pistachios, you can substitute with walnuts, pecans, or almonds if you prefer. Just make sure to chop them finely so they blend well into the cake or frosting.

What should I do if my cake sinks in the middle?

A sinking cake can be due to overmixing or an imbalance in ingredients. To prevent this, mix your batter just until combined and avoid opening the oven door too early. Ensure your oven is properly preheated and that you use the correct baking time.

How do I store leftovers of this cake?

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last for up to a week. If you prefer, you can also freeze slices wrapped tightly in plastic wrap for up to three months.

Can I make the cake ahead of time?

Yes, you can bake the cake a day or two in advance. Just make sure to cool it completely before frosting and store it in an airtight container. This will help it stay fresh and moist.

How do I reheat the cake if it’s been stored in the fridge?

If you prefer to enjoy your cake slightly warm, you can reheat individual slices in the microwave for about 10-15 seconds. Just be cautious not to overheat, as this can make the cake dry.

Is there a way to make the frosting ahead of time?

Yes, you can prepare the pistachio cream cheese frosting ahead of time. Store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and give it a quick mix to restore its creamy texture.

A rectangular Zucchini Carrot Cake with creamy white frosting, topped with chopped pistachios, displayed on a sheet of parchment paper.

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A slice of Zucchini Carrot Cake topped with white frosting and chopped pistachios sits on a white plate, placed on a wooden surface.

Zucchini Carrot Cake with Cream Cheese Frosting

Danielle Cochran
This Zucchini Carrot Cake is a moist, tender treat with fresh carrots, zucchini, and a delicious pistachio cream cheese frosting. It’s perfect for adding a bit of sweet, nutty flair to your dessert table!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 10 People
Calories 1003 kcal

Equipment

Video

YouTube video

Ingredients
 
 

For the Zucchini Carrot Cake:

  • 2 cups shredded zucchini (shredded and drained)
  • 2 cups shredded carrots
  • 4 large eggs
  • 2 tablespoons pure vanilla extract
  • 1 cup canola oil
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 1 orange (zested)
  • 1 cup pistachios (chopped)
  • 2 cups all-purpose flour (or 1:1 gluten-free flour)
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 teaspoon kosher salt

For the Pistachio Cream Cheese Frosting:

  • 16 ounces cream cheese (room temperature )
  • 8 tablespoons butter (room temperature )
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pistachio extract (optional)
  • 4 cups powdered sugar
  • Chopped pistachios (for garnish; optional)
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Instructions
 

Make the Zucchini Carrot Cake:

  • Preheat oven to 350°F. This recipe makes either two 8-inch round cakes or one 9×13-inch cake. Spray your cake pan or pans with nonstick baking spray and set aside.
  • Make sure your zucchini is well-drained. Either press it through a fine mesh strainer or use cheesecloth to squeeze out the excess liquid. Set aside.
  • Add wet ingredients to a mixing bowl and mix on high for 3 minutes.
  • To a seperate bowl, add the dry ingredients and mix until combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Be careful to not overmix.
  • Add the shredded carrots and zucchini to the cake mixture and mix until combined.
  • Pour your batter into your prepared cake pan or pans.
  • Bake for 35-45 minutes or until a toothpick comes out clean.
  • Allow to cool completely before frosting.

Make the Frosting:

  • Add all of the frosting ingredients to a mixing bowl.
  • Mix until smooth and creamy.

Finish the Cake:

  • Frost the tops of your cake or cakes.
  • Garnish with chopped pistachios if desired. Enjoy!

Notes

Vanilla extract and pistachio extract both make an appearance in this recipe. Regardless of the flavor of extracts you use, the higher the quality of the extract, the more pronounced the flavor.

Nutrition

Calories: 1003kcalCarbohydrates: 116gProtein: 12gFat: 56gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gTrans Fat: 0.5gCholesterol: 144mgSodium: 804mgPotassium: 482mgFiber: 4gSugar: 90gVitamin A: 5418IUVitamin C: 14mgCalcium: 223mgIron: 3mg
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I hope you enjoy this Zucchini Carrot Cake as much as I do! It’s the perfect blend of moist, tender cake with a hint of pistachio sweetness. Whether you’re making it for a special occasion or just because, it’s bound to be a hit. Don’t forget to savor that cream cheese frosting—it’s the cherry on top!

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13 Comments

    1. They are in the recipe card: Pistachio Cream Cheese Frosting
      16 oz cream cheese, room temperature
      8 tbsp butter, room temperature
      1 tsp vanilla extract
      ½ tsp pistachio extract, optional
      4 cups powdered sugar
      chopped pistachios for garnish, optional

      Reply
5 from 1 vote

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