Are you ready to transform ordinary vegetables into an extraordinary dessert that will have everyone begging for seconds? This Zucchini Cake with Carrots is not just a cake—it's a culinary magic trick that turns humble garden vegetables into a moist, decadent treat that sneaks nutrition into every delicious bite! Perfect for health-conscious food lovers, picky eaters, and anyone who wants to enjoy a guilt-free indulgence that tastes like pure dessert heaven.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated zucchini
- 1 cup grated carrots
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated zucchini and grated carrots. Set aside to allow the moisture from the vegetables to release.
- In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined and slightly creamy.
- Add the large eggs to the sugar and oil mixture, one at a time, mixing well after each addition until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the grated zucchini and carrots until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- After cooling slightly, transfer the cake to a wire rack to cool completely before serving.
- Optionally, you can frost the cooled cake with cream cheese frosting or dust it with powdered sugar for added sweetness.
Tips
- Moisture is Key: After grating zucchini and carrots, don't drain them completely. The natural moisture helps create an incredibly tender cake.
- Prevent Soggy Cake: Gently pat the grated vegetables with a paper towel to remove excess liquid without removing all moisture.
- Mixing Technique: When adding dry ingredients, mix just until combined to avoid a tough cake texture.
- Even Baking: Use a light-colored metal pan for more consistent heat distribution and to prevent over-browning.
- Cooling Matters: Let the cake cool completely before frosting to prevent a melted, runny topping.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Customization: Feel free to add chopped nuts or chocolate chips to the batter for extra texture and flavor!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 45mg
