Zucchini Carrot Cake with Cream Cheese Frosting
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This Zucchini Carrot Cake is soft, moist, and packed with shredded zucchini, carrots, warm cinnamon spice, and cream cheese frosting. The zucchini keeps the cake tender while the carrots add sweetness and texture in every bite.
It’s the kind of easy homemade cake that works for summer zucchini season, brunch, holidays, or afternoon coffee. Somewhere between carrot cake, zucchini bread, and spice cake, this recipe stays incredibly moist and flavorful for days.
Why You’ll Love This Zucchini Carrot Cake
- Soft and moist texture
- Warm cinnamon spice flavor
- Cream cheese frosting on top
- Great way to use fresh zucchini
- Perfect for summer and fall baking
- Easy homemade snack cake
What Makes Zucchini Carrot Cake So Moist?
The shredded zucchini adds moisture to the cake while helping create a soft, tender crumb. Combined with carrots, oil, and brown sugar, the cake stays moist without becoming dense or heavy.
Ingredients Needed To Make Zucchini Carrot Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Zucchini: Adds moisture and keeps the cake soft.
- Carrots: Add sweetness and texture throughout the cake.
- Brown sugar: Gives the cake a richer flavor and softer texture.
- Granulated sugar: Balances the sweetness and structure.
- Oil: Helps keep the cake moist for several days.
- Eggs: Help bind the batter together.
- Orange zest: Brightens the flavor and pairs well with the warm spices.
- Flour: Gives the cake structure.
- Baking powder and baking soda: Help the cake rise.
- Cinnamon, nutmeg, and allspice: Add warm spice flavor.
- Cream cheese frosting: Rich, creamy, and perfect with the spiced cake.
- Pistachios: Add crunch and flavor to the frosting and topping.
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.
Best Tips for Zucchini Carrot Cake
- Drain the zucchini well before adding it to the batter so the cake does not become soggy.
- Do not overmix the batter once the flour is added or the cake can become dense.
- Freshly shredded carrots work better than pre-shredded carrots because they stay softer in the cake.
- Allow the cake to cool completely before frosting.
How To Make Zucchini Carrot Cake
Zucchini Carrot Cake Instructions
- Preheat the oven to 350 degrees and prepare a 9×13 baking dish or cake pans with nonstick baking spray.
- Shred the zucchini and gently squeeze out excess moisture using a towel or fine mesh strainer.
- In a large bowl, whisk together the eggs, oil, brown sugar, granulated sugar, vanilla extract, and orange zest until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Add the dry ingredients into the wet ingredients and stir gently until just combined.
- Fold in the shredded zucchini, carrots, and chopped pistachios.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Cream Cheese Frosting
- Add the cream cheese, butter, vanilla extract, pistachio extract, and powdered sugar to a mixing bowl. Beat until smooth and creamy.
- Spread the frosting over the cooled cake and top with chopped pistachios if desired.
Storage
- Store zucchini carrot cake covered in the refrigerator for up to 5 days.
- The cake actually tastes even better the next day once the flavors settle together.
Can You Freeze Zucchini Carrot Cake?
Yes. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Zucchini Carrot Cake with Cream Cheese Frosting
Equipment
- 2 8-inch round cake pans (or 1 9×13-inch cake pan)
- 1 fine mesh strainer
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)
Instructions
Make the Zucchini Carrot Cake:
- Preheat oven to 325°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
- Drain zucchini before adding it to the batter.
- Do not overmix the batter once the flour is added.
- Freshly shredded carrots work best for texture and moisture.
- The cake tastes even better the next day after chilling.
- Store covered in the refrigerator for best freshness.
Nutrition
Frequently Asked Questions
The zucchini blends into the cake while baking and mainly adds moisture rather than strong flavor.
No. The zucchini skin softens while baking and blends into the cake.
Removing excess moisture helps keep the cake from becoming soggy.
Yes. This cake stays moist for several days and tastes even better after chilling overnight.
Yes. Wrap tightly and freeze for up to 2 months.
Can I use all purpose flour??
Yes, with no recipe modifications
Loved this Pumpkin Pudding cake recipe. It was absolutely delicious!
I couldn’t find the measurements for cream cheese frosting.
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
Will it still be as good if I skip the pistachios?
absolutely!
THANK YOU. I CANT WAIT TO MAKE THIS!
Let us know when you do!
For the carrot zucchini cake, can I use one to one gluten free flour?
Absolutely!
Cake
I’ve made it 5 times and it never disappoints!
Hi, are we just using the orange zest and putting it in with the wet ingredients? Thanks
Yes, Use the orange zest only and add it in with the wet ingredients.