Zucchini Carrot Cake with Maple-Brown Sugar Frosting

Zucchini Carrot Cake with Maple-Brown Sugar Frosting

Zucchini Carrot Cake - adapted from TasteofHome
  • 2 eggs
  • 1 cup sugar
  • 2/3 cup canola oil
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts
  1. Beat sugar and eggs until frothy. Whisk in canola oil.
  2. Combine flour, baking powder, baking soda, spices and salt in a separate bowl. Beat into egg mixture until well combined.
  3. Fold in carrots, zucchini and walnuts.
  4. Pour into 2 greased 8 inch round cake pans. Bake at 350ºF for 25 minutes or until toothpick inserted in center comes out clean.
  5. Let cool 5-10 minutes before removing from pans. Cool completely before frosting.
Maple-Brown Sugar Frosting
  • 1 (8oz) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  1. Cream together cream cheese, butter and brown sugar. Beat in maple syrup and vanilla until well blended. Spread onto cooled cake.

* This has a very light maple and brown sugar flavour. Feel free to add more of either to suite your taste.

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