This moist zucchini carrot cake is a tasty treat that everyone enjoys! Packed with healthy veggies, it’s sweet and spiced just right, making it a perfect dessert or snack.
I mean, who wouldn’t want a slice of cake that sneaks in some greens? 😄 I love serving it warm with a drizzle of cream cheese icing—it’s definitely a crowd-pleaser!
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this cake. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. For a whole grain option, whole wheat flour works well but may yield a denser cake.
Vegetable Oil: Vegetable oil keeps the cake moist. You can substitute with melted coconut oil or applesauce for a lower-fat option. I sometimes use olive oil for added flavor, but it might change the taste slightly.
Granulated & Brown Sugar: The combination of these sugars helps balance sweetness and moisture. You can use coconut sugar or honey, but remember to reduce the liquid slightly if using honey.
Zucchini & Carrots: Freshly grated zucchini and carrots make this cake moist and flavorful. If they’re not available, you can use pre-grated veggies or even swap out zucchini for grated apples or pears.
Eggs: Eggs provide structure. For a vegan alternative, use flaxseed meal mixed with water or applesauce. Each egg can be replaced with 1 tablespoon of flax meal and 2.5 tablespoons of water.
How Can I Make Sure My Cake is Moist and Delicious?
To achieve a moist zucchini carrot cake, focus on these key techniques:
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can cause the cake to be tough.
- Grate Ingredients Finely: Finely grated zucchini and carrots blend better into the batter, distributing moisture evenly throughout the cake.
- Check for Doneness: Insert a toothpick into the center to check for doneness—if it comes out clean or with a few crumbs, the cake is ready.
- Cooldown Correctly: Allow the cake to cool in the pan slightly before transferring to a wire rack. This helps it set properly and keeps it moist.
Moist Zucchini Carrot Cake Everyone Loves
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional, adds moisture)
- ½ cup shredded coconut (optional)
How Much Time Will You Need?
This moist zucchini carrot cake takes about 20 minutes of prep time and around 45–55 minutes of baking time. After baking, you’ll want to allow for cooling, which takes about 10-15 minutes in the pan. So, you’re looking at roughly 1 hour and 30 minutes from start to finish, plus time for frosting if you choose!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While waiting for it to heat up, grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. This helps ensure your cake comes out easily!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. This step ensures all the dry ingredients are evenly mixed. Set this bowl aside for later.
3. Combine Wet Ingredients:
In a large bowl, add the vegetable oil, granulated sugar, and brown sugar. Beat them together until fully combined. Then, add the eggs one at a time, making sure to mix well after each addition. Finally, stir in the vanilla extract to add some lovely flavor.
4. Combine Wet and Dry Ingredients:
Now it’s time to mix! Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Remember, don’t overmix! You want the batter to be nice and fluffy.
5. Fold in the Good Stuff:
Time to add the grated zucchini, grated carrots, and any optional ingredients like nuts, pineapple, or coconut. Carefully fold these into the batter without overworking it.
6. Pour and Spread the Batter:
Pour the batter into your prepared pan(s) and spread it evenly. This helps the cake bake evenly.
7. Bake the Cake:
Place the pan in the oven and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If you’re using round pans, start checking around the 35-minute mark.
8. Cool the Cake:
Once baked, let the cake cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.
9. Frost and Serve:
If you like, frost your cooled cake with cream cheese frosting for a delicious finishing touch. Slice and enjoy the cake that everyone loves!
There you go! A deliciously moist zucchini carrot cake that brings smiles to everyone’s faces. Enjoy! 🎂
FAQ for Moist Zucchini Carrot Cake
Can I Use a Different Type of Flour?
Absolutely! If you’re looking for a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. For a healthier twist, try whole wheat flour, but keep in mind it may produce a denser cake.
How Do I Know When The Cake is Done?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready! If there’s wet batter on the toothpick, give it a few more minutes in the oven.
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake in advance! Store it in an airtight container at room temperature for up to 2 days or in the fridge for a week. You can also freeze the cake—just ensure it’s well-wrapped to maintain moisture, and it will last for up to 3 months.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you live in a humid area, refrigerating the cake can help keep it fresh longer. For best flavor, bring it back to room temperature before serving!
