Moist Zucchini Carrot Cake with Cream Cheese Frosting | Easy Recipe

Some desserts are dangerously good, and Zucchini Carrot Cake with Cream Cheese Frosting is one of them. This tender and moist cake is packed with flavor and topped with a rich, creamy frosting that makes it irresistible. You’re sure to love this delicious treat as much as I do!

Moist Zucchini Carrot Cake with Cream Cheese Frosting | Easy RecipePhoto byThe Salty Cooker

This cake combines the best of zucchini bread and carrot cake, blending warm spices for a truly irresistible treat. With a double dose of carrots and zucchini, it’s incredibly moist and flavorful. As your fork sinks into the first slice, you’ll know you’re in for a delicious experience.

Moist Zucchini Carrot Cake with Cream Cheese Frosting | Easy RecipePhoto byThe Salty Cooker

Top Tip for Zucchini Carrot Cake with Cream Cheese Frosting:
For the best flavor, use high-quality vanilla and pistachio extracts in your recipe. The better the quality of the extracts, the more pronounced and rich the flavor of your Zucchini Carrot Cake will be.

Zucchini Carrot Cake

• 2 cups carrots, shredded
• 2 cups zucchini, shredded and drained
• 4 eggs
• 2 tbsp vanilla extract
• 1 cup canola oil
• 1 cup brown sugar
• 3/4 cup sugar
• 1 orange, zested
• 1 cup pistachios, chopped
• 2 cups Gluten Free 1.1 baking flour
• 1 1/2 tbsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp allspice
• 1 tsp kosher salt

Pistachio Cream Cheese Glaze

• 16 oz cream cheese, room temperature
• 8 tbsp butter, room temperature
• 1 tsp vanilla extract
• 1/2 tsp pistachio extract, optional
• 4 cups powdered sugar
• chopped pistachios for garnish, optional

Zucchini Carrot Cake

• Preheat oven to 350 degrees.
• This recipe makes either 2 8" round cakes or 1 9×13 cake. Spray your cake pan or pans with nonstick baking spray and set aside.
• Make sure your zucchini is well drained. Either press it through a fine mesh strainer or use cheese cloth to squeeze out the excess liquid. Set aside.
• Add wet ingredients to a mixing bowl and mix on high for 3 minutes.
• To a seperate bowl, add the dry ingredients and mix until combined.
• Add the dry ingredients to the wet ingredients and mix until just combined. Be careful to not overmix.
• Add the shredded carrots and zucchini to the cake mixture and mix until combined.
• Pour your batter into your prepared cake pan or pans.
• Bake for 35-45 minutes or until a toothpick comes out clean.
• Allow to cool completely before frosting.

Pistachio Cream Cheese Frosting

• Add all of your ingredients to a mixing bowl.
• Mix until smooth and creamy.
• Frost the tops of your cake or cakes.
• Garnish with chopped pistachios if desired.
• Enjoy!