Description
Indulge in a delicious and moist Carrot Zucchini Cake that’s perfect for any occasion. This delightful cake combines the sweetness of carrots with the freshness of zucchini, creating a flavorful treat that’s sure to impress.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup finely grated carrot (about 2 medium carrots)
- 1 cup finely grated zucchini (squeezed dry)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a large bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Combine Ingredients: Stir in grated carrot and zucchini. Gradually add dry ingredients and fold in walnuts if using.
- Bake: Pour batter into the pan and bake for 35–40 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Let the cake cool before transferring to a wire rack.
Notes
- You can top the cake with cream cheese frosting or powdered sugar.
- For a lighter version, use applesauce for half the oil.
- Remember to squeeze excess moisture from the grated zucchini.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
