Carrot Zucchini Cake 🥕🥒🍰✨
Moist, spiced, and full of goodness—this carrot zucchini cake is the perfect balance of sweet and earthy flavors. Bake it as a loaf for cozy slices or in a round pan for a beautiful cake centerpiece.
Ingredients 🛒
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) brown sugar
- ¼ cup (50 g) white sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- ¼ tsp nutmeg
Wet Ingredients
- 2 large eggs (room temperature)
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) melted butter
- ½ cup (120 ml) milk or yogurt
- 1 tsp vanilla extract
Add-ins
- 1½ cups (180 g) finely grated carrots
- 1 cup (120 g) grated zucchini (squeezed to remove excess water)
- ½ cup chopped walnuts or pecans (optional)
Instructions 👩🍳
- Preheat: Set oven to 170°C / 340°F. Grease and line loaf pan or 8-inch cake pan.
- Dry mix: In a large bowl, combine flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Wet mix: In another bowl, whisk eggs, oil, butter, milk/yogurt, and vanilla until smooth.
- Combine: Add wet mixture to dry ingredients. Mix gently until just combined.
- Fold: Stir in carrots, zucchini, and nuts.
- Bake: Pour batter into prepared pan. Bake 45–55 minutes (loaf) or 35–40 minutes (round pan) until toothpick comes out clean.
- Cool: Let cake cool completely before frosting or slicing.
Tips
- Extra indulgence: Frost with cream cheese icing for a classic finish.
- Variation: Add raisins or shredded coconut for extra texture.
- Serving idea: Slice thick and serve with tea or coffee.
Details
- Prep Time: 20 minutes
- Bake Time: 45–55 minutes
- Total Time: ~1 hour 15 minutes
- Kcal: ~240 per slice
Caption & Engagement
Caption: “Carrot Zucchini Cake—moist, spiced, and full of wholesome flavor 🥕🥒🍰✨”
- Comment prompt: “Would you frost it with cream cheese or keep it simple?”
- Rotating closers: “Save for your next cozy bake.” • “Tag a friend who loves carrot cake.” • “Wholesome loaf, spiced comfort.”