If you’re craving a dessert that perfectly balances moistness with a fresh, garden-inspired twist, you’ve got to try this Zucchini Carrot Cake with Cream Cheese Frosting. It’s not your average carrot cake—this recipe brings shredded zucchini and the warm crunch of pistachios right into the spotlight, resulting in a tender crumb bursting with cozy spices and bright orange zest. And the luscious cream cheese frosting, with a hint of pistachio extract, takes it to a whole new level of indulgence. Whether you’re baking for a family gathering or just treating yourself, this cake is a celebratory slice of comfort you’ll want on repeat.

Zucchini Carrot Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, high-quality ingredients makes all the difference in creating a vibrant and flavorful Zucchini Carrot Cake with Cream Cheese Frosting. Each component plays a unique role, from the natural sweetness of carrots and zucchini to the aromatic blend of spices and the rich, tangy frosting that crowns the cake.

2 cups carrots, shredded: Adds natural sweetness and moist texture.

2 cups zucchini, shredded and drained: Keeps the cake super moist without overpowering flavor.
4 eggs: Essential for structure and binding the cake together.

2 tbsp vanilla extract: Provides warm, sweet undertones to elevate the batter.
1 cup canola oil: Keeps the cake tender and adds moistness.

1 cup brown sugar: Gives deep molasses notes and rich sweetness.
¾ cup sugar: Balances the sweetness and helps with cake browning.
1 orange, zested: Brightens the flavor with citrusy freshness.

1 cup pistachios, chopped: Offers delightful crunch and a buttery nuttiness.
2 cups gluten-free or all-purpose flour: Forms the cake’s structure; gluten-free option makes this accessible for many.
1 ½ tbsp baking powder: Ensures a light, fluffy rise.

1 tsp baking soda: Works with the acidic ingredients for proper leavening.
1 tsp cinnamon: Classic warming spice that complements the veggies perfectly.
¼ tsp nutmeg: Adds a subtle earthy warmth.

½ tsp allspice: Deepens the spice profile with hints of clove and pepper.
1 tsp kosher salt: Enhances all flavors and balances the sweetness.
16 oz cream cheese, room temperature: Creates a silky, tangy frosting base.

8 tbsp butter, room temperature: Adds richness and smooth texture to frosting.
1 tsp vanilla extract: Lends a sweet aroma to the frosting.
½ tsp pistachio extract (optional): Intensifies the nutty frosting flavor.

4 cups powdered sugar: Sweetens and thickens the frosting to perfect spreading consistency.
Chopped pistachios for garnish (optional): Adds inviting texture and a pretty finishing touch.

How to Make Zucchini Carrot Cake with Cream Cheese Frosting

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 350 degrees Fahrenheit. Whether you plan to bake two 8-inch round cakes or one 9×13-inch sheet cake, grease your pan(s) thoroughly with nonstick spray to ensure your cake releases beautifully after baking. Next, make sure to shred your carrots and zucchini finely. The zucchini must be drained well — pressing it through a fine mesh strainer or using cheesecloth to squeeze out excess moisture is crucial to prevent a soggy cake.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together the eggs, vanilla extract, canola oil, brown sugar, sugar, and freshly zested orange. Mixing these on high for about three minutes helps incorporate air into the batter, lending a light crumb and a unified flavor base.

Step 3: Mix Dry Ingredients Separately

In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and kosher salt. This ensures the spices are evenly distributed and the leavening agents are well combined, creating an even rise during baking.

Step 4: Bring Wet and Dry Together

Gently fold the dry ingredients into the wet mixture. Remember, less is more here — mix until just combined, being careful to avoid overmixing, which can make the cake dense. The batter should look smooth but slightly thick.

Step 5: Add Shredded Veggies and Nuts

Finally, fold in the shredded carrots, drained zucchini, and most of the chopped pistachios, reserving a handful for garnish later. This step is where all the moisture and texture magic happens, setting the foundation for that classic, tender cake crumb we all love.

Step 6: Bake the Cake

Pour the batter into your prepared pan(s) and pop it in the oven. Bake for 35 to 45 minutes, or until a toothpick inserted into the center emerges clean. As your kitchen fills with the scent of warming spices and citrus, allow the cake to cool completely before frosting, ensuring the cream cheese icing won’t melt or slide off.

Step 7: Whip Up the Pistachio Cream Cheese Frosting

In a clean bowl, combine room temperature cream cheese and butter, vanilla extract, optional pistachio extract, and powdered sugar. Beat the mixture until it’s luxuriously smooth and creamy — thick enough to hold shape but soft enough to spread easily. This frosting is the perfect sweet, tangy complement to the lovingly spiced cake.

Step 8: Assemble and Garnish

Spread an even layer of frosting over your cooled cake or cakes. Sprinkle the reserved chopped pistachios on top for that signature crunch and an elegant finishing touch. Your Zucchini Carrot Cake with Cream Cheese Frosting is now ready to impress and delight!

How to Serve Zucchini Carrot Cake with Cream Cheese Frosting

Garnishes

Consider finishing your cake with extra chopped pistachios or a gentle dusting of cinnamon powder to enhance both appearance and flavor. Fresh orange zest curls scattered on top provide a vibrant pop of color and a whisper of citrus aroma that ties back to the cake’s flavor beautifully.

Side Dishes

This cake pairs wonderfully with a cup of freshly brewed coffee or chai tea, as the warm spices complement the drink’s deep flavors. For a lighter option, a dollop of whipped cream or a scoop of vanilla bean ice cream brings a creamy contrast to the tender crumb cake.

Creative Ways to Present

For parties, try serving the Zucchini Carrot Cake with Cream Cheese Frosting as bite-sized cupcakes topped with a swirl of frosting and a pistachio flake. Alternatively, layering slices with fruit preserves or a drizzle of honey on each plate adds a personal, artisanal touch that guests will adore.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store in an airtight container in the refrigerator. Properly stored, it will remain moist and flavorful for up to 4 days, keeping that amazing cream cheese frosting fresh and delicious.

Freezing

You can freeze this cake either assembled or unassembled. For best results, wrap cake layers separately in plastic wrap and then foil before freezing. When you’re ready to enjoy, thaw in the refrigerator overnight and frost just before serving to maintain the frosting’s creamy texture.

Reheating

While this cake is delightful chilled, if you prefer a warm slice, microwave individual pieces for 10 to 15 seconds. Just avoid heating the whole cake to prevent the frosting from melting. Warmed, it’s like a cozy hug in dessert form.

FAQs

Can I use regular flour instead of gluten-free flour?

Absolutely! This recipe works beautifully with either all-purpose flour or your favorite gluten-free blend, making it versatile for different dietary preferences without sacrificing texture or taste.

How do I ensure my zucchini is properly drained?

After shredding, place the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess water. Proper draining prevents the cake from becoming too wet or dense.

Can I substitute the pistachio flavoring in the frosting?

Yes, if you don’t have pistachio extract, vanilla extract alone works perfectly. The pistachios themselves also provide wonderful nutty notes, so the frosting will still be delicious.

Is this cake suitable for freezing after frosting?

Yes, but freezing after frosting may slightly affect the frosting’s texture upon thawing. For the best frosting consistency, freeze cake layers unfrosted and add frosting after thawing.

What’s the best way to serve this cake for a crowd?

Baking this cake in a 9×13 pan and cutting into small squares is efficient for serving large groups. Consider topping each piece with a small dollop of frosting and a pistachio sprinkle for a neat presentation.

Final Thoughts

I can’t recommend baking the Zucchini Carrot Cake with Cream Cheese Frosting enough—it’s truly one of those recipes that feel like a warm hug from the inside out. The way the shredded veggies blend seamlessly with the spices, nuts, and vibrant frosting makes this cake a standout no matter the occasion. Give this recipe a try and watch it become an instant favorite in your dessert rotation. You won’t regret it!

Zucchini Carrot Cake with Cream Cheese Frosting Recipe

★★★★★

5 from 10 reviews

Author: Mariam
Total Time: 1 hour
Yield: 12 servings 1x

Diet: Vegetarian

Print Recipe

Description

A moist and flavorful Zucchini Carrot Cake with Cream Cheese Frosting, featuring shredded zucchini and carrots, warm spices, and a rich pistachio cream cheese frosting. Perfect for a unique twist on a beloved classic dessert, garnished with chopped pistachios for added texture and taste.

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) and prepare your cake pans by spraying them with nonstick baking spray. This recipe works for either two 8-inch round cakes or one 9×13-inch cake.
Prepare zucchini: Ensure the shredded zucchini is well-drained by pressing it through a fine mesh strainer or squeezing it with cheesecloth to remove excess moisture. Set aside.
Mix wet ingredients: In a large mixing bowl, combine the eggs, vanilla extract, canola oil, brown sugar, sugar, and orange zest. Mix on high speed for about 3 minutes until well blended and slightly fluffy.

Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and kosher salt until fully combined.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
Add vegetables and nuts: Fold in the shredded carrots, drained zucchini, and chopped pistachios until evenly distributed within the batter.

Bake the cake: Pour the prepared batter into your cake pan(s) and bake for 35 to 45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
Cool: Allow the cake to cool completely in the pan(s) on a wire rack before applying frosting to prevent melting.
Prepare frosting: In a mixing bowl, combine the cream cheese, butter, vanilla extract, pistachio extract (if using), and powdered sugar. Mix until the frosting is smooth and creamy.

Frost the cake: Spread the cream cheese frosting evenly over the cooled cake. Optionally, garnish with chopped pistachios for extra crunch and visual appeal.
Serve and enjoy: Slice and serve your delicious zucchini carrot cake with cream cheese frosting. Enjoy this moist and spiced treat with a cup of tea or coffee!

Notes

Be sure to drain zucchini thoroughly to avoid a soggy cake.

Use either gluten-free flour or all-purpose flour depending on dietary preference.
Adjust sugar levels slightly if you prefer a less sweet cake.
Freshly grated orange zest adds a bright citrus note but can be omitted if unavailable.

The pistachio extract is optional but adds a unique flavor to the frosting.
Store the cake refrigerated if not consumed within a day due to the cream cheese frosting.
The cake can be made a day ahead to enhance flavors and simplify serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)

Calories: 350 kcal
Sugar: 28 g
Sodium: 300 mg

Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g

Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g

Protein: 4 g
Cholesterol: 75 mg

Keywords: Zucchini carrot cake, cream cheese frosting, pistachio cake, moist carrot cake, vegetable cake, gluten free option