Carrot Zucchini Cake

Easter Carrot Zucchini Cake Recipe

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

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12

Ingredients

For the Cake:

• 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

For the Frosting:

• 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

Directions

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or a 9x13-inch baking pan.

Step 2: Mix Dry Ingredients

In a medium bowl, combine the sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda.

Step 3: Prepare Wet Ingredients

In a large bowl, mix the vegetable oil, eggs, grated carrots, and zucchini. Use an electric mixer on low speed until well combined. Slowly add honey and blend thoroughly.

Step 4: Combine Batter

Gradually stir the dry ingredients into the wet mixture. Beat on medium speed until the batter is smooth, about 3 minutes.

Step 5: Bake the Cake

Divide the batter evenly among the prepared pans. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.

Step 6: Make the Frosting

In a large bowl, beat together the confectioners' sugar, crushed pineapple, cream cheese, walnuts, butter, and vanilla extract until smooth.

Step 7: Frost and Decorate

Spread the frosting over each cooled cake layer, stack, and frost the top and sides. Decorate with maraschino cherries for a festive touch.

Tips for a Perfect Cake

• Even Layers: Use a measuring cup to divide the batter evenly among cake pans.
• Storage: Store the cake in the refrigerator in an airtight container for up to 3 days.
• Optional Toppings: Add shredded coconut or a drizzle of honey for extra sweetness.

Looking for more creative ways to enjoy eggs in your baked goods? Check out our Eggland's Best: Custard Waffles, which offer a rich, custardy twist on a classic waffle.

FAQs

A: Yes, you can replace the whole wheat flour with all-purpose flour for a lighter texture.

A: Absolutely! Bake the cake layers a day in advance and store them tightly wrapped in plastic wrap. Frost before serving.

A: Yes! Wrap the unfrosted cake layers in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw completely before frosting.

A: You can substitute grated yellow squash or omit zucchini altogether for a simpler carrot cake.