Zucchini Carrot Cake Recipe
Zucchini Carrot Cake Recipe photo by Taste of Home

Zucchini Carrot Cake Recipe

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I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.
TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling
MAKES:12-14 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling
MAKES: 12-14 servings


  • 4 eggs
  • 2 cups sugar
  • 1-1/3 cups vegetable oil
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 cups finely shredded carrots
  • 2 cups finely shredded zucchini
  • 1 cup coarsely chopped pecans or walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 5 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • Whole or chopped pecans or walnuts for garnish, optional

Nutritional Facts

1 serving (1 slice) equals 749 calories, 41 g fat (11 g saturated fat), 96 mg cholesterol, 545 mg sodium, 93 g carbohydrate, 2 g fiber, 7 g protein.


  1. In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack.
  2. For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired. Yield: 12-14 servings.
Originally published as Zucchini Carrot Cake in Country Extra May 1992, p47

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Reviewed Sep. 1, 2015

"I made this cake for my mother/father-in-law's 75th Wedding Anniversary party. I baked it in a 12"x17" pan, omitting the nuts but adding raisins. I frosted it with the Philadelphia Cream Cheese frosting, (I've made the frosting recipe many times). It was very delicious and there were lots of compliments. I loved the moist cake and I tried telling everyone it was healthy with all of the carrots and zucchini, LOL! This cake earned a place in my permanent recipe box."

Reviewed Aug. 7, 2013

"Wow! Delicious cake! Very flavorful and love the icing.. Will definitely be making again."

Reviewed Oct. 9, 2012

"Very delicious cake! I only have 2, 8" round pans. I hesitated baking it at the same temp, but followed the directions and cooked it just a hair longer. It turned out perfect and tasted fabulous. I'll be keeping the cream cheese frosting recipe on hand too! Perfect!"

Reviewed Oct. 11, 2011

"Excellent very moist, and light weight. I substitued the nuts with raisins and used a 9x13 pan [bake for 1 hour]. One recipe of frosting is more than enough to ice cake. Yummy"

Reviewed Aug. 18, 2011

"This is the most delicious zucchini cake EVER! So moist and flavorful that it tops my desert list."

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