Carrot-Zucchini Cake

Sharing is caring!

Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.


  • 1 cup white sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ cups vegetable oil
  • 4 large eggs eggs
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • ½ cup honey
  • 1 (16 ounce) package confectioners’ sugar
  • 1 cup crushed pineapple, well drained
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup chopped walnuts
  • ¼ cup butter, softened
  • 2 teaspoons vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.

Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.

Divide batter evenly among prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.

Combine confectioners’ sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

Preparation time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Servings: 12 – Yield: 1 3-layer cake



Sharing is caring!

Scroll to Top