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Zucchini Carrot Cake

Zucchini Carrot Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 55 Min
  • 16 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 1 cup all-purpose flour
    • 1 cup whole wheat flour
    • 1 cup white sugar
    • 2 teaspoons ground cinnamon
    • 🧂 1 teaspoon salt
    • 1 teaspoon baking soda

  • Wet Ingredients

    • 1 ½ cups vegetable oil
    • 🥕 1 cup grated carrot
    • 1 cup grated zucchini
    • 🥚 4 large eggs
    • 🍯 ½ cup honey

  • Frosting Ingredients

    • 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 unsalted butter, softened
    • 2 teaspoons vanilla extract

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

2

Mix all-purpose flour, whole wheat flour, sugar, cinnamon, salt, and baking soda together in a bowl.

3

Beat oil, carrots, zucchini, and eggs in a large bowl with an electric mixer. Add honey and gradually stir in the dry ingredients. Beat the mixture on medium speed until smooth.

4

Divide the batter evenly among the prepared cake pans.

5

Bake in the oven until a toothpick inserted into the center comes out clean, about 30 minutes.

6

Cool the cakes for 5 minutes in the pans, then transfer to a wire rack to cool completely for another 25 minutes.

7

For the frosting: Beat confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract together until smooth.

8

Spread the frosting on each layer of the cooled cakes, stack the layers, and frost the sides and top.

NUTRIENTS

Per 1 serving

🔥

559

Calories

  • 5
    Protein
  • 66
    Carbs
  • 32
    Fats

💡 Ensure your pineapple is well-drained to prevent the frosting from becoming too runny.Use fresh, finely grated carrots and zucchini for better texture and flavor.Chill the cake in the refrigerator for an hour after frosting for easier slicing.