Description
A delicious and moist zucchini carrot cake topped with a zesty lemon glaze, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) vegetable oil
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup chopped walnuts (optional)
For the lemon glaze, you will need:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and vegetable oil until smooth and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Grate the zucchini and carrots, squeezing out excess moisture from the zucchini, and fold them into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the lemon glaze by whisking together powdered sugar and lemon juice until smooth.
- Once the cake has cooled for about 10 minutes, transfer it to a wire rack to cool completely. Drizzle the lemon glaze over the top before serving.
Notes
- Fresh zucchini and carrots yield the best flavor and moisture.
- Store leftovers wrapped tightly at room temperature for up to three days or refrigerate for longer storage.
- Feel free to customize with nuts or dried fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Zucchini Carrot Cake, Lemon Glaze, Moist Cake, Baking Recipe