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.
Ingredients
Scale
Cake Ingredients
- 2 cups carrots, shredded
- 2 cups zucchini, shredded and drained
- 4 eggs
- 2 tbsp vanilla extract
- 1 cup canola oil
- 1 cup brown sugar
- ¾ cup sugar
- 1 orange, zested
- 1 cup pistachios, chopped
- 2 cups 1.1 GF flour or all-purpose flour
- 1 ½ tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp allspice
- 1 tsp kosher salt
Frosting Ingredients
- 16 oz cream cheese, room temperature
- 8 tbsp butter, room temperature
- 1 tsp vanilla extract
- ½ tsp pistachio extract (optional)
- 4 cups powdered sugar
- Chopped pistachios for garnish (optional)
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
