Zucchini And Carrot Cake Recipe

Its summertime and the zucchini and carrots are at their finest in flavor. This recipe makes a moist delicious cake.


Zucchini and Carrot Cake:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
2 eggs lightly beaten
3 carrots (1 1/2 cups) finely shredded carrots
1 cup shredded zucchini, skin on
3/4 cup brown sugar, tightly packed
1/2 cup raisins
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla extract

Citrus Cream Cheese Frosting:
1 – 8 ounce package of cream cheese, softened to room temperature
1 cup confectioners' sugar
zest of one orange

walnut halves for garnish


Preheat oven to 350F.

Line a 9x13-inch pan with parchment paper.

In a large mixing bowl, stir together the flour, baking powder, ginger and baking soda and set aside.

In another mixing bowl, stir the carrots and zucchini together with a wooden spoon.

Beat the eggs together in a small bowl and stir into the carrots and zucchini.

Stir in the brown sugar, raisins, walnuts, oil,honey and vanilla with a wooden spoon.

Add the carrot mixture to the flour mixture and combine until all the ingredients are incorporated.

Transfer the batter into your prepared baking pan.

Place into the preheated oven and bake for 24-26 minutes until a toothpick inserted in the center comes out clean.

Remove from the oven to a cooling rack.

Cool the cake completely in the pan.

You now have two options. You can keep it as a one layer cake or you can cut the cake in half and frost it as a layer cake.

Remove the cooled cake from the pan, and slice the cake in half.

Place one half onto the cake plate and put a layer of frosting.

Top with the second layer and frost the top. Garnish with walnut halves if desired.

Citrus Cream Cheese Frosting:

Place these cream cheese into a mixing bowl and use an electric mixer to beat until creamy.

Add the confectioners' zest and use the electric mixer to beat in until light and fluffy.