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Zucchini Carrot Cake Recipe

Zucchini Carrot Cake Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 slice: 749 calories, 41g fat (11g saturated fat), 96mg cholesterol, 545mg sodium, 93g carbohydrate (70g sugars, 2g fiber), 7g protein.

Reviews for Zucchini Carrot Cake

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lmnena05 User ID: 8910384 252503
Reviewed Aug. 11, 2016

"My 9 year old daughter and I have made this cake about 4-5 times. All our family members request this for their birthday. I love the "spice" flavor that it has! It has so much flavor and so moist!"

sdbneff User ID: 3660695 232142
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."

CrazyCookieLady User ID: 7363316 16485
Reviewed Aug. 7, 2013

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

rvkreu07 User ID: 5418178 9793
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!"

lyndarecipe User ID: 5142390 16768
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"

JuliesTurn User ID: 6023620 12779
Reviewed Aug. 18, 2011

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

hoomau User ID: 6150483 201683
Reviewed Aug. 14, 2011

"Y.U.M. Made it just the way it is written (included pecans) except baked it in 2 10" round pans. Huge hit with everyone in the family."

leegoyer User ID: 6106020 27726
Reviewed Jul. 18, 2011

"i just made this cake the other day and my family loves it! i will definitely make it again. i did make some substitutions to it, though. i used a multigrain baking mix instead of flour (the same 2 1/2 cups) and instead of oil i used applesauce (the same 1 1/3 cups). i feel that this added a healthier touch, and still kept the cake moist and delicious! my toddler (not even quite two years old) loves it! i made a single layer cake, and with the rest of the batter i made muffins. i wish i could give this recipe more stars!"

jenskiddo User ID: 5900868 40052
Reviewed Mar. 25, 2011

"Anxious to try this recipe - have not made it yet."

cdkruse User ID: 1905548 16056
Reviewed Oct. 17, 2010

"Excellent cake! Very tasty."

1DomesticGoddess User ID: 2778356 38372
Reviewed Aug. 29, 2010

"This is one of "the best" cakes I've made in a long time. This cake is very moist, and with the spices added, it reminded me of a homemade spice cake. I didn't add nuts in the cake batter, but rather topped the cake with a few chopped pecans. I also used 1 cup of whole wheat flour, and 1-1/2 cups of all-purose flour (instead of using the 2-1/2 cups of the all-purpose flour); plus I didn't make an entire 3-layer cake. Instead, I frosted 3-single layered cakes, topped each with chopped pecans, and gave 2 of the cakes to others, and kept for my husband and I. Needless to say the cake didn't last long in our house. Also, when I frosted the cake, I used 6 cups of the confectioners' sugar, as I thought the frosting wasn't the right consistency for me. I ended up with a bit more frosting, but stored the extra frosting in the refrigerator to use later. I wish I could rate this recipe with more stars, as this cake is sooo good. I look forward to making this cake again. Thanx for the recipe!"

pam.eihusen56 User ID: 1522340 12762
Reviewed Jun. 28, 2010

"I simply love this cake. This is the third time I'm baking it. This time it's for my birthday. The flavor is awesome,and it's so moist. Love, Love, Love. The first time I made it my husband said it was staying home. I planned on taking it to work for a pot luck, but it didn't get that far."

njmom0303 User ID: 4959730 69732
Reviewed Mar. 13, 2010

"This came out great. I didn't even have the cloves,allspice, and ginger and didn't make the frosting and it STILL came out delicious. AND it's super easy and fast to make. Can't wait to make it again with ALL the ingredients."

cwbuff User ID: 441425 12749
Reviewed Sep. 28, 2009

"This cake was light and moist. I hardly ever make cakes but I had a lot of carrots in the fridge so I tried it. Whew! What a lot of shredding - guess I need a food processor - but my family was impressed. One thing - I doubled the frosting because I suspected there wouldnt be enough to frost a 3 layer cake as it was and I'm glad I did. However, when we cut it, the layers ran together - anyone got a tip?"

judypate User ID: 2679307 27724
Reviewed Sep. 7, 2009

"I froze the cake when I baked it. It is so good, and moist.  It is taller than a regular carrot cake, so it is a pretty iced cake when finished.  I plan on making another for the freezer, as it came in handy for a quick dessert to take to a picnic.  "

judypate User ID: 2679307 36953
Reviewed Aug. 23, 2009 Edited Sep. 7, 2009

"I baked this last week in the 3 layers, and really wanted to try as a bundt cake. Has anyone ever made this in a bundt. I do know you can make a 9x13. THANK YOU"

Lizandy User ID: 1897430 15785
Reviewed Aug. 10, 2009

"This is a great recipe. Our daughter's friend said "it looks like a professional made it" and the taste is wonderful! We'll make it again."

piegram User ID: 2655188 201682
Reviewed Aug. 4, 2009

"Sounds great, I have zucchini in the garden and carrots in the fridge. I'll make this for the weekend."

joni23 User ID: 3787498 16465
Reviewed Aug. 4, 2009

"Now you have really, really made my day"

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