FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
moist carrot zucchini cake with cream cheese frosting
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This Carrot Zucchini Cake is a moist and tender delight, spiced with cinnamon and ginger, and topped with a cardamom cream cheese frosting and crunchy pistachio crumble. It’s a flavorful and textural experience perfect for any occasion.
Ingredients
- 240 g (2 cups) All-Purpose Flour: Provides structure.
- 2 tsp Baking Powder: Helps the cake rise.
- 1 tsp Baking Soda: Leavening agent for lift.
- 1.5 tsp Ground Cinnamon: Adds warmth and spice.
- 0.5 tsp Ground Ginger: Provides a spicy kick.
- 0.25 tsp Salt: Balances sweetness.
- 150 g (0.75 cup) Granulated Sugar: Sweetness and browning.
- 150 g (0.75 cup) Light Brown Sugar: Moisture and caramel flavor.
- 120 ml (0.5 cup) Vegetable Oil: Keeps the cake moist.
- 4 Large Eggs: Binds ingredients and adds richness.
- 150 g (1 cup) Grated Carrot: Adds sweetness and moisture.
- 150 g (1 cup) Grated Zucchini: Adds moisture and freshness.
- 80 g (0.5 cup) Crushed Walnuts (optional): Adds crunch and nutty flavor.
- 1 tsp Vanilla Extract: Enhances flavor.
- 225 g (8 oz) Cream Cheese: Base for tangy frosting.
- 60 g (0.25 cup) Unsalted Butter: Adds richness to frosting.
- 150 g (1.25 cups) Powdered Sugar: Sweetens and lightens frosting.
- 1 tsp Ground Cardamom: Adds unique spice to frosting.
- 1 tsp Lemon Zest: Brightens frosting flavor.
- 1 Tbsp Lemon Juice: Enhances lemon flavor.
- 2 Tbsp Heavy Cream: Adjusts frosting consistency.
- 30 g (0.25 cup) Pistachios: Adds crunch and color to crumble.
- 1 Tbsp Granulated Sugar (for crumble): Caramelizes pistachios.
- 1 tsp Butter (melted, for crumble): Binds crumble ingredients.
- Extra pistachio pieces and lemon zest: For garnish.
Instructions
- Preheat & Prep: Preheat oven to 180°C (350°F) and grease a 9-inch round cake pan with parchment paper.
- Combine Dry: Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt.
- Cream Wet: Beat oil, granulated sugar, and brown sugar until smooth; add eggs one at a time, then vanilla.
- Combine Wet & Dry: Gradually add dry ingredients to wet, mixing until just combined.
- Fold in Add-ins: Gently fold in carrot, zucchini, and walnuts (if using).
- Bake: Pour batter into pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool: Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make Crumble: Toast pistachios, sugar, and butter until fragrant and golden.
- Whip Frosting: Beat cream cheese and butter until fluffy; gradually add powdered sugar, cardamom, lemon zest, lemon juice, and cream.
- Frost & Finish: Frost cooled cake and sprinkle with pistachio crumble and garnish.
Notes
Using room temperature ingredients ensures a smooth batter. Don’t overbake the cake to maintain moisture. Squeeze excess water from the zucchini to prevent a soggy cake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg