Description

A moist, tender carrot cake made with grated zucchini and warm spices, topped with a tangy, stable cream cheese frosting. This reliable recipe yields a bakery-quality dessert that is easy to make and universally loved.

Ingredients

Scale

1 cup vegetable oil
1 cup granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
2 cups finely grated fresh carrots
1 cup finely grated zucchini (squeezed dry)
½ cup chopped walnuts (optional)
½ cup raisins (optional)
8 oz full-fat block cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining bottoms with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk vegetable oil, granulated sugar, eggs, and 2 teaspoons vanilla until smooth.
Gradually add dry ingredients to wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
Fold in grated carrots, squeezed zucchini, walnuts, and raisins if using.
Pour batter evenly into prepared pans. Bake for 25-30 minutes for round pans (or 35-40 for a 9×13 pan) until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
While cakes cool, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, 1 teaspoon vanilla, and ¼ teaspoon salt. Beat on medium-high until fluffy.
Place one cake layer on a serving plate, spread a layer of frosting, top with second layer, and frost top and sides smoothly.

Notes

Grate fresh carrots and squeeze excess moisture from zucchini to prevent a soggy cake. Ensure cream cheese and butter are at room temperature for smooth frosting. Do not overmix the batter to avoid a dense texture. Store leftovers in the refrigerator due to the cream cheese frosting.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 380
Sugar: 32
Sodium: 350
Fat: 20
Saturated Fat: 8
Carbohydrates: 45
Fiber: 1
Protein: 4

Keywords: carrot cake, cream cheese frosting, moist carrot cake, easy baking, dessert recipe, zucchini cake