Recipes Fruits and Vegetables Vegetables Squash Zucchini Carrot Cake 4.8 (6) 5 Reviews 2 Photos This zucchini carrot cake is very moist and tasty. The pineapple and walnut cream cheese frosting makes it very special! Submitted by Lori O'Neill Harpel Updated on April 22, 2024 Save Rate Print Share Close Add Photo Prep Time: 35 mins Cook Time: 30 mins Additional Time: 30 mins Total Time: 1 hr 35 mins Servings: 16 Yield: 1 (3-layer) 8-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings Cake: 1 cup all-purpose flour 1 cup whole wheat flour 1 cup white sugar 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 ½ cups vegetable oil 1 cup grated carrot 1 cup grated zucchini 4 large eggs ½ cup honey Frosting: 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 unsalted butter, softened 2 teaspoons vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans. To make the cake: Mix all-purpose flour, whole wheat flour, sugar, cinnamon, salt, and baking soda together in a bowl. Beat oil, carrots, zucchini, and eggs in a large bowl with an electric mixer on low speed until well blended. Beat in honey. Stir in flour mixture gradually, then beat on medium speed until batter is smooth, about 3 minutes. Divide batter evenly among the 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, then invert onto a wire rack and allow to cool completely, about 25 more minutes. Meanwhile, make the frosting: Beat confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla in a large bowl with an electric mixer until smooth. Spread frosting over the top of each cooled cake layer. Stack layers, then frost sides and top. Recipe Tip This can also be baked in a 9x13-inch pan. I Made It Print Nutrition Facts (per serving) 559 Calories 32g Fat 66g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 559 % Daily Value * Total Fat 32g 41% Saturated Fat 7g 34% Cholesterol 68mg 23% Sodium 280mg 12% Total Carbohydrate 66g 24% Dietary Fiber 2g 7% Total Sugars 53g Protein 5g 10% Vitamin C 4mg 4% Calcium 40mg 3% Iron 1mg 7% Potassium 173mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.