Carrot Zucchini Cake

Carrot Zucchini Cake

Stay in theme this easter with a delicious cake dessert! The twist Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.

Recipe Summary

30 minutes

Cook Time:
30 minutes

1 hour 30 minutes


1 cup white sugar
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups vegetable oil
4 eggs
1 cup grated carrot
1 cup grated zucchini
½ cup honey

1 (16 ounce) package confectioners' sugar
1 cup crushed pineapple, well drained
1 (8 ounce) package cream cheese, softened
½ cup chopped walnuts
¼ cup butter, softened
2 teaspoons vanilla extract


Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans or a 9X13-inch baking pan.

Step 2
Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.

Step 3
Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, for about 3 minutes.

Step 4
Divide batter evenly among prepared cake pans.

Step 5
Place in the pre-heated oven and bake until a toothpick inserted into the center comes out clean, for about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.

Step 6
Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

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