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Moist Zucchini & Carrot Walnut Cake: Easy 5-Ingredient Recipe

Moist Zucchini & Carrot Walnut Cake - featured image
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This incredibly moist and forgiving cake combines shredded zucchini and carrots with warm spices and crunchy walnuts. It’s easy enough for a weekday baking session, impressive enough for company, and a great way to use up vegetables.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar (150g)
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup grated carrots (about 2 medium carrots)
  • ½ cup chopped walnuts (60g), toasted
  • For the Cream Cheese Frosting (optional):
  • 4 oz cream cheese (113g), softened
  • 2 tablespoons unsalted butter (28g), softened
  • 1 cup powdered sugar (120g)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, leaving some overhang on the long sides.
  2. Grate the zucchini and carrots using the fine side of a box grater. Do not squeeze the moisture out of the zucchini. Set aside.
  3. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. In a separate bowl, whisk the eggs until frothy, about 30 seconds. Add the sugar and whisk until well combined and slightly thickened, about 1 minute. Pour in the vegetable oil and vanilla extract, and whisk until smooth and emulsified.
  6. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  7. Fold in the grated zucchini, grated carrots, and toasted walnuts until evenly distributed.
  8. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 50-60 minutes, starting to check at 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil.
  10. Let the cake rest in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a cooling rack. Cool completely before frosting, about 1-2 hours.
  11. For the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla extract, and salt, and beat until fluffy. Spread over the cooled cake and sprinkle with extra chopped walnuts if desired.

Notes

Do not squeeze the moisture out of the zucchini; it keeps the cake moist. Toast the walnuts for best flavor. Measure flour correctly by spooning and leveling. Let the cake cool completely before frosting. The cake tastes even better on day two.

Nutrition

Keywords: zucchini cake, carrot cake, walnut cake, moist cake, vegetable cake, easy cake, loaf cake, cream cheese frosting

Find it online: https://nanarecipes.info/moist-zucchini-and-carrot-walnut-cake-easy-5-ingredient-recipe/