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Zucchini Carrot Cake

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


  • 4 large 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


  • 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.
  • 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.

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Average Rating:
  • Andrea
    Nov 16, 2020

    Really great recipe. Have made this 4 or 5 times in the past 2 months because everyone loves it so much. Have used a bit less sugar and usually don't make an icing for it as it doesn't need it. Its fluffy and super tasty.

  • Ally
    Sep 29, 2020

    This recipe is just perfect. I added less sugar but it was rich and decadent and a hit at our party!

  • Tastycook4
    Sep 7, 2017

    I'm not usually a fan of zucchini cake, but this one changed my mind. Wonderful taste and texture, and easy to make! I used 1 cup each of brown sugar and white sugar (just because), and otherwise followed the recipe, adding pecans to the batter and topping the creamcheese icing with pecans too. Will definitely be making it again. May try adding raisins next time too. Great stuff!

  • lmnena05
    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
    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
    Aug 7, 2013

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

  • olsonlav
    Oct 11, 2012

    No comment left

  • rvkreu07
    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
    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
    Aug 18, 2011

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