Easy Zucchini Carrot Cake Recipes

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ZUCCHINI CARROT CAKE



Zucchini Carrot Cake image

An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents.

Provided by food snob mom

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 12

2 cups sugar
1 1/2 cups oil (like canola or corn oil)
4 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup chopped nuts
1 teaspoon vanilla
1 1/2 cups grated zucchini
1 1/2 cups grated carrots

Steps:

  • Beat eggs, sugar and oil.
  • Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
  • Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
  • Let cool and sprinkle with powdered sugar.

CARROT-ZUCCHINI CAKE



Carrot-Zucchini Cake image

Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.

Provided by Lori O'Neill Harpel

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 12

Number Of Ingredients 17

1 cup white sugar
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups vegetable oil
4 large eggs eggs
1 cup grated carrot
1 cup grated zucchini
½ cup honey
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 butter, softened
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  • Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
  • Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
  • Divide batter evenly among prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
  • Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

Nutrition Facts : Calories 740.4 calories, Carbohydrate 86.7 g, Cholesterol 92.7 mg, Fat 42.8 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 11.7 g, Sodium 413.8 mg, Sugar 68.8 g

ZUCCHINI CARROT CAKE



Zucchini Carrot Cake image

I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-14 servings.

Number Of Ingredients 21

4 large eggs
2 cups sugar
1-1/3 cups vegetable oil
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 cups finely shredded carrots
2 cups finely shredded zucchini
1 cup coarsely chopped pecans or walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
2 teaspoons vanilla extract
Whole or chopped pecans or walnuts for garnish, optional

Steps:

  • In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

Nutrition Facts :

SHEET PAN ZUCCHINI CARROT CAKE



Sheet Pan Zucchini Carrot Cake image

This sheet pan cake with zucchini, carrots, and coconut is incredibly moist since it is soaked with freshly squeezed orange juice right after baking. Make sure you squeeze out most of the liquid of the vegetables, otherwise the cake will get too moist.

Provided by Lena

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 20

Number Of Ingredients 12

4 cups all-purpose flour
1 cup shredded coconut
6 teaspoons baking powder
1 pinch salt
1 ⅛ cups unsalted butter, at room temperature
1 ¼ cups white sugar
4 teaspoons vanilla sugar
6 eggs
2 ¼ cups finely grated zucchini, excess moisture squeezed out
2 ¼ cups finely grated carrots, excess moisture squeezed out
4 tablespoons milk, or more as needed
1 large orange, juiced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
  • Combine flour, coconut, baking powder, and salt in a bowl.
  • Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
  • Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 37.1 g, Cholesterol 76.8 mg, Fat 15 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 189.2 mg, Sugar 15 g

EASY CARROT CAKE COOKIES



Easy Carrot Cake Cookies image

Moist carrot cake in a bite-sized cookie-what could be better than that?

Provided by By Inspired Taste

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ carrot cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup vegetable oil
2 eggs
1 cup grated zucchini, squeezed dry
1 cup grated carrot
1 pouch (7 oz) Betty Crocker™ Cookie Icing white icing

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
  • Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Drizzle icing over cookies. Let stand until set, about 5 minutes.

Nutrition Facts : ServingSize 1 Serving

EASY ZUCCHINI CARROT CAKE



Easy Zucchini Carrot Cake image

Make and share this Easy Zucchini Carrot Cake recipe from Food.com.

Provided by LizCl

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 7

1/3 cup oil
4 large eggs
1 (8 ounce) can crushed pineapple in juice, undrained
1 (18 ounce) pkge carrot cake mix with pudding
1 1/2 cups zucchini, grated, drained well
1 cup pecans or 1 cup walnuts, chopped
1/2 cup coconut, flaked (optional)

Steps:

  • Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
  • Stir in the zucchini, nuts, and coconut.
  • Pour into greased and floured 13 X 9 inch baking pan.
  • Bake at 350 degrees for 45-50 minutes.
  • Frost with cream cheese icing or dust with powdered sugar.

Nutrition Facts : Calories 185.5, Fat 17.1, SaturatedFat 2.4, Cholesterol 84.6, Sodium 30.1, Carbohydrate 5.8, Fiber 1.4, Sugar 4.2, Protein 3.8

ZUCCHINI CARROT SPICE CAKE



Zucchini Carrot Spice Cake image

My family adores sweets, and I like to serve treats like this that are good for them, too. The cake is spiced just right and has a creamy marshmallow topping spiked with orange juice and vanilla. -Layla Payton, Midwest City, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 18

1 cup whole wheat flour
1 cup all-purpose flour
2-1/2 teaspoons ground cinnamon
2 teaspoons baking soda
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup buttermilk
1 cup unsweetened applesauce
1-1/2 cups shredded carrots
1/2 cup shredded zucchini
1 teaspoon vanilla extract
6 egg whites
1-1/3 cups sugar
FROSTING:
1 carton (8 ounces) reduced-fat cream cheese
1 jar (7-1/2 ounces) marshmallow creme
1 teaspoon orange juice
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.

Nutrition Facts :

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