Zucchini Carrot Cake with Cream Cheese Frosting
This moist and tender cake combines both carrots and zucchini with a pistachio cream cheese glaze.
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Servings: 10
Equipment
- 1 Mixing Bowl
- 2 8" round cake pans or 1 9x13 cake pan
- 1 fine mesh strainer
Ingredients
Zucchini Carrot Cake
- 2 cups carrots, shredded
- 2 cups zucchini, shredded and drained
- 4 eggs
- 2 tbsp vanilla extract
- 1 cup canola oil
- 1 cup brown sugar
- 3/4 cup sugar
- 1 orange, zested
- 1 cup pistachios, chopped
- 2 cups Gluten Free 1.1 baking flour
- 1 1/2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp allspice
- 1 tsp kosher salt
Pistachio Cream Cheese Glaze
- 16 oz cream cheese, room temperature
- 8 tbsp butter, room temperature
- 1 tsp vanilla extract
- 1/2 tsp pistachio extract, optional
- 4 cups powdered sugar
- chopped pistachios for garnish, optional
Instructions
Zucchini Carrot Cake
- Preheat oven to 350 degrees.
- This recipe makes either 2 8" round cakes or 1 9x13 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 cheese cloth 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.
Pistachio Cream Cheese Frosting
- Add all of your ingredients to a mixing bowl.
- Mix until smooth and creamy.
- Frost the tops of your cake or cakes.
- Garnish with chopped pistachios if desired.
- Enjoy!
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