Zucchini Carrot Cake Recipe
Zucchini Carrot Cake Recipe photo by Taste of Home
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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
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 slice: 749 calories, 41g fat (11g saturated fat), 96mg cholesterol, 545mg sodium, 93g carbohydrate (70g sugars, 2g fiber), 7g 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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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."

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