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Cozy Zucchini Carrot Cake Recipe with Easy Brown Butter Cream Cheese Frosting

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A moist and tender zucchini carrot cake with a rich brown butter cream cheese frosting, perfect for cozy occasions and sneaking in veggies.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 2 large eggs, room temperature
  • ¾ cup (180ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 ½ cups grated carrots (about 3 medium carrots)
  • 1 ½ cups grated zucchini, well drained (about 1 medium zucchini)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (115g) unsalted butter (for frosting)
  • 8 oz (225g) cream cheese, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your baking pan or line it with parchment paper.
  2. Grate the carrots and zucchini using a box grater or food processor. Squeeze out excess moisture from the zucchini using a clean kitchen towel or cheesecloth.
  3. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate large bowl, beat the eggs with vegetable oil and vanilla extract until smooth and pale.
  5. Slowly add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Fold in the grated carrots, zucchini, and nuts if using.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 45-50 minutes, checking doneness with a toothpick. Tent with foil if edges brown too fast.
  9. Cool the cake completely on a wire rack before frosting.
  10. To make the frosting, melt the butter in a small saucepan over medium heat until golden brown and nutty, about 5-7 minutes. Remove from heat and cool.
  11. Beat the softened cream cheese with the cooled browned butter until smooth.
  12. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until fluffy.
  13. Spread the frosting evenly over the cooled cake and swirl for a rustic look.
  14. Chill the frosted cake for 30 minutes to set the frosting before slicing and serving.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cake. Brown butter slowly over medium-low heat to prevent burning. Avoid overmixing batter to keep cake tender. Use room temperature eggs and cream cheese for smooth batter and frosting. Fresh spices enhance flavor. Frosting can be chilled if too soft before spreading.

Nutrition

Keywords: zucchini carrot cake, brown butter frosting, cream cheese frosting, moist carrot cake, easy carrot cake, cozy dessert, vegetable cake, nutty frosting

Find it online: https://spoonluma.com/cozy-zucchini-carrot-cake-recipe-with-easy-brown-butter-cream-cheese-frosting/