Carrot Zucchini Cake

Carol Junkins


Hope you enjoy this recipe with carrots and zucchini grated in it and a cream cheese frosting ~ mmm


★★★★★ 2 votes

9" square pan
10 Min
30 Min


  • 2
  • 1 c
    carrots, grated
  • 1 c
  • 1 c
    zucchini, grated
  • 2/3 c
  • 1/4 c
    coconut, shredded
  • 3/4 c
  • 1 tsp
    baking soda
  • 1 tsp
  • 3/4 tsp
  • 1 tsp
    baking powder

  • 1 1/4 pkg
    cream cheese
  • 1/4 c
  • 1 tsp
    orange rind, grated
  • 2 c
    powdered sugar
  • 1 tsp
    vanilla extract

How to Make Carrot Zucchini Cake


  1. CAKE: Preheat oven to 350 and grease and flour 9" pan.
  2. Beat eggs with sugar until frothy; gradually beat in oil.
  3. Combine dry ingredients, add to first mixture in large bowl and beat together until mixed (batter will be thick).
  4. Add carrots, zucchini and coconut; beat, then pour into pan.
  5. Bake at 350 for 30 minutes; frost when cool.
  6. ICING: Beat cream cheese (room temperature) and butter together until creamy.
  7. Beat in icing sugar, vanilla and orange rind until creamy; spread.

Printable Recipe Card

About Carrot Zucchini Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #orange #cinnamon #rind

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