Moist, tender Zucchini Carrot Cake with a cream cheese frosting is a cake that everyone will love.
This cake is everything.
Right after photographing this Zucchini Carrot Cake, I took a bite and there may or may not have been a tear shed. Just one bite took me right back to my Grandma's kitchen. Every Summer she would make Zucchini Carrot Cake when her garden was overflowing with zucchini. She would make extra cakes and freeze them to have throughout the year. Whenever she needed to bring something to a family she would take one of her cakes out of the freezer. Zucchini Carrot Cake defrosts beautifully even with the frosting.
Everyone loved my Grandma's Zucchini Carrot Cake, especially me. Her recipe was very easy to veganize. The only thing that needed to be changed was replacing the eggs with flax eggs. I think that the earthiness of the flaxseed pairs nicely with the zucchini and carrots. I did cut down a little on the original amount of vegetable oil.
This cake is moist, tender and packed full of veggies. For the frosting, the recipe calls for a simple cream cheese frosting with chopped walnuts on top. The frosting isn't too heavy and makes just enough for a light layer of frosting. For the cream cheese, I like to use Trader Joe's vegan cream cheese.
Even though my Grandma is longer with us, every time that I make her Zucchini Carrot Cake it feels as if she is standing right there with me in the kitchen. I hope that your family enjoys this cake as much as mine. It is the perfect cake for potlucks, family reunions or really just any day where cake is needed. Who can resist a slice of cake?
The best part about this cake is that nobody will even guess that it is completely vegan. This cake is best stored in the refrigerator, especially in the warmer months. If you make this cake, be sure to leave a comment or tag #thymeandlove on Instagram.
I hope that you enjoy this cake as much as I do! If you make this recipe, be sure to tag @thymeandlove and #thymeandlove on Instagram. I would love yo see what you are making!
Zucchini Carrot Cake
Moist, tender cake filled with zucchini, carrots and walnuts. No one will even be able to guess that this cake is vegan.
- 4 Tablespoons Ground Flaxseed
- ¾ Cup Warm Water
- 2 Cups cane sugar
- 1 Cup Canola Oil
- 1 teaspoon Vanilla Extract
- 2 ½ Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- 2 teaspoon Baking Soda
- 2 teaspoon Cinnamon
- 1 teaspoon Salt
- 2 Cups Grated Carrots
- 2 Cups Grated Zucchini
- ½ Cup Walnuts, chopped
For the frosting:
- 3 Tablespoons Vegan Cream Cheese
- 3 Tablespoons Vegetable Shortening, sotftened
- 1 teaspoon Vanilla Extract
- 2 Cups Powdered Sugar
- Preheat the oven to 350 degrees F. Grease a 9 by 13 cake pan. Set aside.
- Start by making the flax eggs. In a bowl combine the ground flaxseed with the water. Whisk together until the flaxseed is evenly mixed with the water. Set in the refrigerator for 10 minutes.
- In a large mixing bowl add the flax eggs and sugar. Beat until the flax eggs and sugar are throughly combined together. Add the vanilla extract and mix in.
- Beat in the oil until fully incorporated with the flax egg and sugar mixture.
- In a medium mixing bowl whisk together the flour, baking powder, baking soda, cinnamon and salt.
- Pour the dry ingredients into the wet batter and mix together. I like to use a rubber spatula when adding the dry ingredient. This will help over mixing it.
- Stir in the grated carrots and zucchini. Mix until combined. Stir the the walnuts.
- Pour the batter into the prepared cake pan and bake 35-45 minutes, or until a cake tester comes out clean.
- Let cool compeltly before frosting.
For the frosting:
- Add the cream cheese and vegetable shortening to a mixing bowl. Blend together using a hand mixer. Add the sugar and vanilla. Beat until smooth. Frost cake and then sprinkle with chopped walnuts.
- Store the cake in the refrigerator after frosting.
Made this for work today and everyone loved it! 🙂
I'm so happy that everyone loved it! 🙂
Hi. How many eggs will I use instead of flax seeds pls? And also do I use butter instead of vegetable shortening,
Question...If I have a gluten free cake mix could I use that instead of the flour, baking soda and powder?
I'm not too sure because I haven't tried that before. If the mix has baking powder and baking soda, I think that it might work!
delicious !!! made a variation of this cake because i only had one small carrot … so i substituted beets. reduced the sugar by half and subbed 1/2 coconut & 1/2 crushed fresh pineapple for the canola oil. turned out so goey and amazing. can’t wait to share with my loved ones
Love the variation of the recipe!