Zucchini Carrot Cake

Last weekend, I went to a wedding which was beautiful!  My friend Minda, who lived here for a few months, married Dan and the wedding was authentically them.  The food was delicious, and even more delicious were the cakes.  That’s right.  Cakes.  Each table had its own cake and then guests were able to mingle around and find other cakes, the varieties of which I loved — White Chocolate, Chocolate with Salted Caramel, Lemon with Raspberry Filling, etc.

As we were talking, my friend Kara and I both suggested we made the best carrot cake and I decided to proceed with making mine — also because we’re in the season of the zucchini, and my carrot cake calls for a little zucchini in it.

Taken from the aptly named The Classic Zucchini Cookbook, they also share this could be called a “garden” cake because of the zucchini in it.  I modified the recipe a little bit, but overall, it matches with the recipe in the book.

carrot zucchini cake.jpg

Zucchini Carrot Cake

2 c grated zucchini
1 c grated carrots
1 tsp salt
1 1/4 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 c sugar
2/3 c canola oil
2 eggs
1/2 c chopped pecans
1/2 c raisins

In a colander, combine the zucchini, carrots, and salt.  Toss to mix and set aside to drain for 30 minutes.  Put the raisins in a bowl and cover with bourbon.  Preheat the oven to 350 degrees.  Butter and flour a 9-inch square baking dish.

In a bowl, combine flour, baking powder, baking soda, and cinnamon.  Using an electric mixer, combine the sugar and oil in a mixing bowl.  Beat until well combined.  Add the eggs, one at a time, beating well after each addition.  Add the flour mixture and beat at a high speed for 4 minutes.

Squeeze the zucchini and carrots to eliminate any excess moisture.  Drain the raisins.  By hand, stir the vegetables, raisins, and nuts into the batter.  Pour into a prepared baking pan.

Bake for about 35 minutes, until the top springs back when lightly touched and a tester inserted near the center comes out clean.

On a wire rack, cool completely before frosting.

Cream Cheese Frosting

  • 1 package (3 oz) cream cheese, softened
  • 3 Tbsp butter, softened
  • 2 c powdered sugar
  • 1 tsp vanilla

In a mixing bowl, beat together cream cheese and butter.  Add the sugar and vanilla.  Beat until smooth and spread evenly over the cooled cake.


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