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Moist Zucchini Carrot Cake Recipe with Easy Maple Cream Cheese Frosting

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A moist and tender zucchini carrot cake with warming spices, topped with a naturally sweet maple cream cheese frosting. Perfect for gatherings and a comforting treat that balances health and indulgence.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or substitute with almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • ¾ cup (150g) granulated sugar (can swap with coconut sugar for a richer taste)
  • 1 teaspoon vanilla extract
  • 1 cup (110g) finely shredded zucchini (squeeze out excess moisture)
  • 1 cup (110g) finely shredded carrot
  • ½ cup (50g) chopped walnuts or pecans (optional, adds crunch)
  • For the Maple Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • ⅓ cup (80ml) pure maple syrup (real maple, not syrup blend)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 ½ cups (180g) powdered sugar, sifted (adjust for sweetness)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or 8-inch round cake pan and line with parchment paper if desired.
  2. Shred 1 cup each of zucchini and carrots using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk to combine evenly and set aside.
  4. In a separate bowl, beat eggs with vegetable oil, sugar, and vanilla extract until smooth and slightly frothy, about 2 minutes.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula. Stop mixing when no streaks of flour remain. Gently fold in shredded zucchini, carrots, and optional nuts.
  6. Pour batter into prepared pan and smooth the top with a spatula. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Tent with foil after 30 minutes if top browns too fast.
  7. Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 1 hour.
  8. For the frosting, beat softened cream cheese and butter until creamy. Add maple syrup, vanilla, and salt, beating until smooth.
  9. Gradually add sifted powdered sugar and mix until fluffy. Adjust sweetness if needed.
  10. Spread the maple cream cheese frosting evenly over the cooled cake using an offset knife or spatula.
  11. Chill the cake for 30 minutes if a firmer frosting is desired.

Notes

Squeeze out excess moisture from shredded zucchini to prevent soggy cake. Avoid overmixing batter to keep cake tender. Let cake cool completely before frosting to prevent melting. For vegan version, replace eggs with flax eggs and use vegan cream cheese and butter. For gluten-free, substitute flour with gluten-free baking blend. Tent cake with foil if browning too fast.

Nutrition

Keywords: zucchini carrot cake, maple cream cheese frosting, moist cake, easy dessert, vegetable cake, gluten-free option, vegan adaptation, healthy dessert

Find it online: https://tastytuck.com/moist-zucchini-carrot-cake-recipe-with-easy-maple-cream-cheese-frosting/