Zucchini Carrot Cake

Zucchini Carrot Cake

Zucchini and Carrot Cake.

Just about this time of year you come to realise you have an abundance of big beautiful zucchini and  carrots. Zucchini is and has become a very common ingredient. made into a sweet relish, stuffed and baked as well as being grilled and sautéed.

In the summer the zucchini flower blossoms are most delicious dipped in a beer base tempura batter and quickly deep fried golden brown. Stuffed with sweet potato and ricotta cheese.

Zucchini mixed with aubergines, tomatoes, onions and tossed with fresh herbs, olive oil and goat feta cheese makes a great vegetarian casserole and topped with the fried blossoms.

I have made sweet zucchini relish and salsa which is so good. I also have breaded it with honey oat bran cereal deep frying and serving as a tasty appetizer with dip.

I personally like this versatile vegetable because of its mild natural taste as well as being very user friendly for several recipes.

My Aunt Marie got me involved in making this cake because every time she made it I would hover a round the cake asking every few moments is it desert time yet?

She taught me well and this zucchini and carrot cake recipe was the first cake I made and with some help wrote down the recipe when I was six years old.

This cake will have your family and guests asking for seconds.

You will need for cake.

14 .oz can crushed pineapple or use fresh.

1 ½ cups sugar, Splenda or natural stevia following required quantity directions.

1 tsp. salt

1 tsp. fresh grated nutmeg

1 cup good quality fresh vegetable oil

4 lg. eggs

2 ½ cups all purpose flour

½ cup of cocoa powder

2 tsp baking powder

½ tsp of fresh cinnamon

1 ½ tsp real vanilla extract

2 cups of carrots, grated

2 cups of zucchini, grated


Drain pineapple, reserving ½ cup juice; set pineapple and juice aside.

Combine flour, sugar, cocoa, baking powder, salt, spices, oil, eggs, pineapple juice and vanilla.

Blend well with mixer or hand Wisk. Stir in pineapple, carrots and zucchini.

Line a 13×9 in. baking dish coated or lined with parchment paper, your choice. Pour in ingredients.

Bake in a preheated 350 degree oven for 40 minutes turning pan after 20 minutes.

Insert a tooth pick in the centre should come out dry, it’s done. Cool on rack.

You will need for icing.

½ cup cream cheese

½ cup soft butter

½ cup icing sugar

½ cup crushed pineapple

Place ingredients into a bowl and blend till you have a good frosting texture mix.

Spread evenly.  Let cake cool for several hours and then enjoy.