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Grandma's Garden Zucchini Carrot Cake
Last summer when zucchini overtook my garden, I whipped up this treat. The soft carrots mixed with fresh zucchini and homey spices work wonders in each bite. That nutty cream cheese topping really makes it stand out, turning it into something you won't forget. It's now the cake everyone asks for at family gatherings, bringing both comfort and a touch of fancy to the table.
Why You'll Love This Dessert
What's great about this cake is how the veggies keep it super moist and add natural sweetness. The nutty pistachio topping and the fresh orange zest give it that wow factor. It's so easy to throw together but looks like you bought it from a fancy shop.
Ingredients List
- Carrots: Grate them yourself for the best results.
- Zucchini: Squeeze out excess water thoroughly.
- Eggs: They hold everything together nicely.
- Vanilla Extract: The real stuff works best here.
- Canola Oil: This keeps everything nice and moist.
- Brown Sugar: Gives a hint of caramel flavor.
- Sugar: Helps everything taste just right.
- Orange Zest: Adds a pop of brightness.
- Pistachios: You can skip them, but they add great crunch.
- Baking Flour: The main building block.
- Baking Powder & Soda: Makes your cake fluffy.
- Spices: Our warm flavor combo.
- Kosher Salt: Brings out all the tastes.
- Cream Cheese: Creates that amazing topping.
- Butter: Gives the frosting its smoothness.
- Pistachio Extract: Nice to have but not must-have.
- Powdered Sugar: Makes the frosting just sweet enough.
Baking Instructions
- Heat Your Oven
- Get everything hot and ready and fix up your baking tins.
- Handle the Zucchini
- Press out all that water, it's crucial for success.
- Blend Wet Stuff
- Mix until everything looks smooth and puffy.
- Mix Dry Stuff
- Stir all the powdery ingredients together well.
- Combine Everything
- Carefully mix the batter with your vegetables.
- Cook It
- Wait for it to turn a beautiful brown color.
Whipping Up The Topping
- Create Your Frosting
- Mix until completely smooth then put in the sugar and flavors.
- Top Your Cake
- Put lots of that creamy frosting on top and sprinkle with nuts if you want.
Handy Baking Tricks
Don't skip squeezing that zucchini dry, it really matters. You can swap in different nuts if you want, pecans work great too. Keep an eye on your oven and don't stir the mix too much or you'll lose that soft texture.
Storage Advice
You can leave this cake out for about 3 days or stick it in the fridge for up to a week. Warming it up a bit makes leftovers taste just-baked. The frosting can be made a day ahead too, it stays good in the cold.
Recipe Q&A
- → Why remove zucchini water?
Getting rid of extra zucchini water is key to the cake's texture. If you skip this step, the cake becomes too wet and heavy.
- → Is regular flour okay to use?
Sure, swap gluten-free flour for all-purpose flour in the same amount. The texture might change slightly, but it'll still taste great.
- → Do I need pistachio flavoring?
Not essential, but it gives a stronger nutty kick. Skipping it won’t ruin the cake—just a milder pistachio flavor.
- → Can I prepare it ahead?
Absolutely! Bake the layers up to two days earlier and wrap tightly. Add the frosting right before serving for freshness.
- → Why mix two sugars?
Brown sugar makes it more moist and rich, while white sugar balances the texture. Together, they create the perfect combo.