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Zucchini Carrot Cake with Cream Cheese Frosting

Ingredients

For the cake

  • 2 cups flour
  • 2 cups sugar
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 tsp. vanilla
  • 2 cups shredded zucchini
  • 1 cup shredded carrots

For the frosting

  • 1 stick butter softened
  • 8 oz cream cheese softened
  • 3 1/2 cups powdered sugar
  • 1 tsp. vanilla

Instructions

For the cake

  • Combine the dry ingredients.
  • Mix in the oil, eggs, and vanilla until well blended.
  • Stir in zucchini and carrots.
  • Pour into greased jelly roll pan (15″x10″).
  • Bake at 350 degrees for 35 minutes or until a toothpick comes out clean. You can also bake it in 9×13 pan for 45 minutes.
  • Cool, then top with cream cheese frosting.

For the frosting

  • Mix butter and cream cheese together with an electric mixer.
  • Add powdered sugar and vanilla. Blend until smooth and spreadable.