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Zucchini Walnut Carrot Cake

Zucchini Walnut Carrot Cake is a deliciously moist, lightly spiced dessert packed with real ingredients. Easy to make, even easier to love, it’s the kind of cake that disappears fast and leaves people asking for the recipe.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 9

Ingredients
  

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup finely grated carrot
  • 1 cup finely grated zucchini excess moisture squeezed out
  • 1/2 cup chopped walnuts

For the frosting:

  • 4 oz cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped walnuts for topping, optional

Instructions
 

  • Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan.
  • In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In another bowl, whisk together sugars, oil, eggs, and vanilla until smooth.
  • Fold in the grated carrot, zucchini, and walnuts.
  • Add wet ingredients to dry ingredients and stir just until combined.
  • Pour into prepared pan and smooth the top.
  • Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  • Let cake cool completely in the pan before frosting.
  • For frosting: beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla until fluffy. Spread on cooled cake and top with chopped walnuts if desired.

Notes

  • Squeeze excess moisture from the zucchini using a clean towel.
  • Use freshly grated vegetables for the best texture.
  • Store in the fridge, covered, for up to 4 days.
  • Great as a make-ahead dessert—it gets better the next day.