Veggie Zucchini Carrot Cake with Cream Cheese Frosting - Vegetarian

The Garden Harvest Zucchini Carrot Cake with Velvety Cream Cheese Frosting marries the earthy sweetness of zucchini and carrots with the indulgent richness of cream cheese frosting. This moist, flavorful cake is a delightful way to incorporate garden-fresh vegetables into your dessert repertoire, making each bite a deliciously healthy treat.

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Temps de préparation 20

Temps de cuisson 40

Temps total 1

Type de plat Dessert

Cuisine International

Portions servings

Calories 350 kcal

Ingrédients

2 cups grated zucchini

1 cup grated carrots

1.5 cups all-purpose flour

1 cup granulated sugar

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

8 ounces ounces cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, beat the eggs and mix in the oil, applesauce, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated zucchini and carrots until evenly distributed in the batter.
Pour the batter into the prepared pan and spread it out evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
For the frosting, beat together the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
Spread the cream cheese frosting evenly over the cooled cake.
Slice and serve.

Nutrition (per 100g)

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Veggie Zucchini Carrot Cake with Cream Cheese Frosting – Vegetarian