Description
A moist and flavorful Carrot Zucchini Cake made with fresh vegetables and warm spices, topped with a creamy cream cheese frosting. This easy-to-make sheet cake is perfect for gatherings, offering a delightful balance of sweetness and subtle vegetable goodness.
Ingredients
Scale
For the 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
For the Frosting
- 3 ounces cream cheese, softened
- ½ cup margarine or butter, softened
- 1 teaspoon milk
- 2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 10×15-inch sheet pan thoroughly to prevent sticking and set it aside for batter pouring.
- Mix Wet Ingredients: In a large mixing bowl, beat the granulated sugar and canola oil until well combined. Add the eggs one at a time, mixing well after each addition to create a smooth and cohesive wet mixture.
- 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 Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing which could lead to a dense cake.
- Add Vegetables: Fold in the grated zucchini and carrots gently until they are evenly distributed throughout the batter, contributing moisture and texture.
- Bake the Cake: Pour the batter into the prepared sheet pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Prepare the Frosting: Beat the softened cream cheese and margarine or butter together until smooth and creamy. Add the milk followed by the powdered sugar, continuing to beat until the frosting is light, creamy, and spreadable.
- Frost and Serve: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Cut the cake into bars or squares and serve.
Notes
- If using frozen zucchini, include the liquid for added moisture or drain slightly depending on preference.
- Ensure the cake is completely cooled before frosting to prevent melting the cream cheese topping.
- You can substitute margarine with butter for a richer flavor in the frosting.
- Store leftover cake in an airtight container in the refrigerator to keep the frosting fresh.
