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.
For the frosting:
For the frosting: