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Moist carrot zucchini cake with cream cheese frosting, homemade layered cake with fresh shredded carrots, zucchini, and creamy frosting topping.

Zucchini Carrot Cake with Cream Cheese Frosting

Moist and tender zucchini carrot cake, warm spices, and topped with a smooth cream cheese frosting. A healthy, flavorful treat for any celebration.
4 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 425kcal
Cost: $9.50

Equipment

  • Box grater or food processor (For grating fresh vegetables)
  • Large mixing bowls (For separate wet and dry ingredients)
  • 9x13-inch baking pan (For perfect cake thickness)
  • Electric mixer (For smooth cream cheese frosting)
  • Clean kitchen towels (For draining zucchini moisture)

Ingredients

Cake Batter

  • 2 cups all-purpose flour - For cake structure
  • 2 teaspoons baking soda - Leavening agent
  • 2 teaspoons ground cinnamon - Warm spice flavor
  • 1 teaspoon salt - Enhances all flavors
  • ¼ teaspoon ground nutmeg - Additional warm spice
  • 1 ⅓ cups granulated sugar - Sweetness for cake
  • 1 cup vegetable oil - Creates moist texture
  • 4 large eggs - Room temperature preferred
  • 2 teaspoons vanilla extract - Flavor enhancement
  • 2 cups zucchini - Finely grated and drained
  • 2 cups carrots - Finely grated fresh
  • ½ cup chopped walnuts - Optional texture addition

Cream Cheese Frosting

  • 8 oz cream cheese - Softened for frosting
  • ½ cup butter - Softened for frosting
  • 4 cups powdered sugar - For smooth frosting
  • 2 teaspoons vanilla extract - For frosting flavor
  • 1 pinch salt - For frosting balance

Instructions 

  • Grate zucchini, salt and drain 15 minutes, squeeze out excess moisture
  • Grate carrots separately and set aside without draining
  • Whisk flour, baking soda, cinnamon, salt, and nutmeg together
  • Beat sugar, oil, eggs, and vanilla until well combined
  • Add dry ingredients to wet mixture until just combined
  • Stir in drained zucchini, carrots, and nuts gently
  • Pour into greased 9x13 pan, bake 350°F for 35-40 minutes
  • Cool completely before frosting for best results
  • Beat cream cheese, butter, powdered sugar, vanilla and salt until smooth
  • Spread frosting evenly and serve at room temperature

Notes

For best texture, don't skip draining the zucchini. Cake can be stored refrigerated for up to 3 days. Bring to room temp before serving.

Nutrition

Serving: 1slice | Calories: 425kcal (21%) | Carbohydrates: 58g (19%) | Protein: 6g (12%) | Fat: 20g (31%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 85mg (28%) | Sodium: 385mg (17%) | Potassium: 185mg (5%) | Fiber: 2g (8%) | Sugar: 48g (53%) | Vitamin A: 3850IU (77%) | Vitamin C: 8mg (10%) | Calcium: 65mg (7%) | Iron: 1.4mg (8%)