Description
This light and moist Carrot Zucchini Cake combines the subtle sweetness of grated carrots and zucchini with warm cinnamon spice, topped with a creamy homemade cream cheese frosting. Perfect for a large gathering, this easy-to-make sheet cake offers a delightful way to sneak in some vegetables while enjoying a classic dessert favorite.
Ingredients
Scale
Cake
- 2 cups granulated sugar
- 1 cup canola oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups grated zucchini (with liquid if using frozen)
- ½ cup grated carrots
Frosting
- 3 ounces cream cheese, softened
- ½ cup margarine or butter, softened
- 1 teaspoon milk
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10×15-inch sheet pan thoroughly and set it aside to ensure your cake doesn’t stick after baking.
- Mix Wet Ingredients: In a large mixing bowl, beat together the granulated sugar and canola oil until the mixture is well combined and smooth. Add the eggs one at a time, mixing thoroughly after each addition to maintain an even batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder. This ensures even distribution of the leavening agents and spices.
- Incorporate Dry with Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Add Vegetables: Fold the grated zucchini and carrots carefully into the batter until they are evenly incorporated, contributing moisture and texture.
- Bake the Cake: Pour the batter into the prepared sheet pan, spreading it evenly with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool completely in the pan on a wire rack.
- Make the Frosting: While the cake cools, beat together the softened cream cheese and margarine or butter until smooth and creamy. Add the milk and powdered sugar and continue beating until the frosting is light and spreadable.
- Frost and Serve: Once the cake has completely cooled, evenly spread the cream cheese frosting over the top. Cut the cake into bars or squares and serve.
Notes
- Using grated zucchini with liquid adds moisture, so there’s no need to squeeze it out.
- Ensure the cake is fully cooled before frosting to prevent melting.
- You can substitute margarine with butter for richer flavor.
- If you prefer, add chopped nuts or raisins to the batter for extra texture.
- Store frosted cake in the refrigerator; bring to room temperature before serving for best flavor.
