This is the cake I bring to every spring potluck, every backyard dinner, every occasion that requires something sweet but not too heavy. The grated zucchini melts into the batter and you genuinely cannot taste it — but you’d notice if it weren’t there, because the cake would be dry. The carrots add natural sweetness and gorgeous color. The cream cheese frosting is tangy and not too sweet, which is exactly the right counterpoint to the spiced cake. It’s a foolproof, crowd-pleasing, one-bowl situation that I have been making for years.
The Zucchini Trick
The first time you read a cake recipe that calls for zucchini, your instinct is to question it. Stay with me. Grated zucchini is essentially flavorless in a cake — it just adds incredible moisture and a soft, tender crumb. The cake is already sweet and spiced, so the zucchini is undetectable. It also adds a serving of vegetables, which I will accept credit for.
Do not squeeze the grated zucchini dry before adding it to the batter. I know it goes against your instinct, but the water content is what makes the cake so moist. Just grate it, pat it very lightly with a paper towel if it’s particularly watery, and fold it in. Trust me on this one.
The Spices
Cinnamon is the dominant flavor, with nutmeg and ginger playing supporting roles. This isn’t a pumpkin pie situation — the spices should be present but not aggressive, a warm background note rather than a flavor in your face. If you like, you can also add a quarter teaspoon of ground cloves or allspice for an even more complex spice profile.
For an even more carrot-cakey vibe, you can also add ½ cup of crushed pineapple (well-drained) or ½ cup of raisins. I usually skip both because I prefer the clean flavor of the cake and frosting, but they are classic additions if you want them.
The Frosting
Cream cheese frosting has one enemy: warm cream cheese. If your cream cheese and butter aren’t fully softened to room temperature, you’ll get lumps that refuse to beat out, no matter how long you mix. Take them out of the fridge at least an hour before you plan to frost. If you’re impatient, microwave them in 10-second bursts, but be careful not to melt them — melted cream cheese makes runny frosting.
I use salted butter in my cream cheese frosting, which is a controversial choice but one I stand by. The salt cuts the sweetness and balances the tang of the cream cheese. If you only have unsalted, add a tiny pinch of salt to the frosting. It makes a difference.
Make-Ahead and Storage
This cake actually tastes better on day two, after the spices have had time to meld. Bake it the day before you need it, frost it, and store it covered in the fridge. Take it out 30 minutes before serving to take the chill off. The frosting will firm up in the fridge, which makes slicing easier.
Leftover cake keeps covered in the fridge for up to 5 days. It also freezes beautifully — wrap unfrosted cake layers tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then frost and serve.
A moist, warmly spiced carrot zucchini cake topped with tangy cream cheese frosting. The grated zucchini keeps the cake tender and moist while carrots add natural sweetness and color.
Ingredients
8 oz cream cheese, softened
Instructions
Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan, or two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, whisk the oil, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.
Add the dry ingredients to the wet ingredients and fold together until just combined. Fold in the grated zucchini, grated carrots, and walnuts, if using. The batter will look quite wet — that’s correct.
Pour the batter into the prepared pan or pans and smooth the top. Bake for 30 to 35 minutes for a 9×13-inch pan, or 25 to 30 minutes for round pans, until a toothpick inserted in the center comes out clean.
Cool the cake completely in the pan on a wire rack before frosting.
Make the frosting: In a large bowl, beat the cream cheese and butter with an electric mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar, vanilla, and heavy cream, and beat on low speed until combined, then on high for 1 to 2 minutes until light and fluffy. Add more cream by teaspoons if the frosting is too thick.
Spread the frosting generously over the cooled cake. Garnish with a sprinkle of cinnamon and a few chopped walnuts. Store covered in the fridge for up to 5 days.
Notes
Do not squeeze the liquid out of the grated zucchini — it’s what makes this cake so moist. For a layered cake, double the frosting recipe. The unfrosted cake can be wrapped tightly and frozen for up to 2 months.
