Can I Make Carrot Zucchini Cake with Cream Cheese Frosting Ahead of Time?

Yes. Carrot Zucchini Cake with Cream Cheese Frosting is an excellent make-ahead dessert and can taste even better the following day. Once completely cooled and frosted, cover the cake and refrigerate it overnight. The resting time allows the cinnamon, nutmeg, orange zest, carrots, and brown sugar flavors to develop while the zucchini helps the crumb remain moist.

Do I Have to Squeeze the Water Out of Zucchini?

Yes, removing excess moisture is important. Shredded zucchini naturally holds a considerable amount of water, and adding all that liquid to the batter can result in a wet or gummy cake. Use a clean kitchen towel, cheesecloth, or fine-mesh strainer to gently squeeze the shredded zucchini. Do not try to make it completely dry; simply remove the excess liquid before adding it to your Carrot Zucchini Cake with Cream Cheese Frosting batter.

How Long Does Carrot Zucchini Cake Stay Fresh?

Store Carrot Zucchini Cake with Cream Cheese Frosting covered in the refrigerator for up to five days. Refrigeration is particularly important because of the cream cheese frosting. For longer storage, tightly wrap individual slices and freeze them for up to two months. Transfer frozen cake to the refrigerator and allow it to thaw overnight before serving.

Easy Carrot Zucchini Cake with Cream Cheese Frosting

Name: Carrot Zucchini Cake
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Cuisine: American
Ingredients: 2 cups shredded zucchini, well drained; 2 cups shredded carrots; 4 large eggs; 2 tablespoons pure vanilla extract; 1 cup canola oil; 1 cup packed brown sugar; 3/4 cup granulated sugar; Zest of 1 orange; 1 cup chopped pistachios; 2 cups all-purpose flour, or 1:1 gluten-free flour; 1 1/2 tablespoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1 teaspoon kosher salt; Cream cheese frosting, enough to frost one 9×13-inch cake or two 8-inch cakes; Extra chopped pistachios for garnish, optional

Description

A soft and moist Carrot Zucchini Cake with Cream Cheese Frosting made with shredded zucchini, carrots, warm spices, orange zest, and pistachios. The zucchini keeps the crumb tender while the carrots add sweetness and texture, and the creamy frosting makes it a rich, family-friendly dessert.

Ingredients

Scale

2 cups shredded zucchini, well drained
2 cups shredded carrots
4 large eggs
2 tablespoons pure vanilla extract
1 cup canola oil
1 cup packed brown sugar
3/4 cup granulated sugar
Zest of 1 orange
1 cup chopped pistachios
2 cups all-purpose flour, or 1:1 gluten-free flour
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon kosher salt
Cream cheese frosting, enough to frost one 9×13-inch cake or two 8-inch cakes
Extra chopped pistachios for garnish, optional

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Instructions

Preheat the oven to 325°F. Coat one 9×13-inch baking pan or two 8-inch round cake pans with nonstick baking spray.
Shred the zucchini, then press it through a fine-mesh strainer, cheesecloth, or a clean kitchen towel to remove excess moisture. Set aside.
In a large mixing bowl, combine the eggs, canola oil, brown sugar, granulated sugar, vanilla extract, and orange zest. Mix on high for about 3 minutes, until smooth and well blended.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and kosher salt.
Add the dry ingredients to the wet ingredients and mix only until just combined. Do not overmix.
Fold in the shredded carrots, drained zucchini, and chopped pistachios until evenly distributed.
Pour the batter into the prepared pan or divide evenly between the two round pans. Smooth the top.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely before frosting.
Spread cream cheese frosting over the cooled cake and garnish with additional chopped pistachios if desired.

Notes

Drain the zucchini well so the cake does not become soggy or gummy.
Freshly shredded carrots give the best texture and moisture.
Do not overmix after adding the flour, or the cake may become dense.
Oven temperatures vary, so begin checking for doneness near the 35-minute mark.
Cool the cake completely before adding cream cheese frosting.
Store the frosted cake covered in the refrigerator for up to 5 days.
For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
The cake can be made a day ahead and often tastes even better after chilling overnight.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 1003 kcal
Sugar: 90 g
Sodium: 804 mg
Fat: 56 g
Saturated Fat: 18 g
Unsaturated Fat: 35 g
Trans Fat: 0.5 g
Carbohydrates: 116 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 144 mg