Best 7 Zucchini Or Carrot Cake With Lemon Frosting Recipes

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When it comes to baking sweet treats, zucchini or carrot cake with lemon frosting are classic choices. They have a moist, flavorful crumb and a tangy, citrusy frosting that perfectly balances the sweetness of the cake. Whether you're a seasoned baker or just starting out, this article will guide you to find the best recipe for your next baking project.

Here are our top 7 tried and tested recipes!

ZUCCHINI CARROT CAKE



Zucchini Carrot Cake image

I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-14 servings.

Number Of Ingredients 21

4 large eggs
2 cups sugar
1-1/3 cups vegetable oil
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 cups finely shredded carrots
2 cups finely shredded zucchini
1 cup coarsely chopped pecans or walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectioners' sugar
2 teaspoons vanilla extract
Whole or chopped pecans or walnuts for garnish, optional

Steps:

  • In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

Nutrition Facts :

ZUCCHINI (OR CARROT) CAKE WITH LEMON FROSTING



Zucchini (Or Carrot) Cake With Lemon Frosting image

Make and share this Zucchini (Or Carrot) Cake With Lemon Frosting recipe from Food.com.

Provided by SharleneW

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/4 cups buttermilk baking mix (Bisquick)
2 cups zucchini or 2 cups carrots, shredded
1/2 cup sugar
1 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon clove
2 tablespoons butter, soft
1/4 cup milk (use 1/3 cup if making carrot version)
2 eggs
1 cup raisins
2 cups powdered sugar
1/4 cup butter, soft
1/2 teaspoon lemon rind, freshly grated
2 teaspoons lemon juice

Steps:

  • Heat oven to 350°F.
  • Grease and flour a 9 x 9-inch pan.
  • Blend all cake ingredients except raisins on low speed for 1/2 minute.
  • Beat on medium speed 2 minutes.
  • Stir in raisins.
  • Pour into pan.
  • Bake 35 to 40 minutes or until tests done.
  • For frosting, beat all frosting ingredients until smooth and fluffy.
  • Frost when cake is fully cooled.
  • Keep refrigerated.

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING



Carrot Cake with Lemon Cream Cheese Frosting image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 16

4 (3-ounce) packages cream cheese
1/2 cup butter or margarine
1 2/3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 cups sugar, granulated
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground clove
1/2 teaspoon ground allspice
1 1/2 teaspoons baking soda
1 1/2 cups canola oil
4 eggs
3 1/2 cups carrots, grated
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F.;
  • In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
  • In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
  • Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
  • Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING



Zucchini Cake with Cream Cheese Frosting image

Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 24 servings.

Number Of Ingredients 14

3 large eggs
3/4 cup canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
2 cups shredded zucchini
FROSTING:
3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 to 3 tablespoons milk

Steps:

  • In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.

CARROT-ZUCCHINI CAKE



Carrot-Zucchini Cake image

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

Provided by Lori O'Neill Harpel

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 12

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 740.4 calories, Carbohydrate 86.7 g, Cholesterol 92.7 mg, Fat 42.8 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 11.7 g, Sodium 413.8 mg, Sugar 68.8 g

CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING



Carrot Zucchini Bars With Lemon Cream Cheese Frosting image

Getting the kids to eat their veggies has never been so easy! Personally, I like to make them without the walnuts, but I'm sure it's just as good with them in!

Provided by LibraChick93093

Categories     Dessert

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 15

2 eggs
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups shredded carrots
1 cup shredded zucchini
1/2 cup chopped walnuts (optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 1/2 teaspoons lemon zest

Steps:

  • Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
  • In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
  • Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
  • Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

SHEET PAN ZUCCHINI CARROT CAKE



Sheet Pan Zucchini Carrot Cake image

This sheet pan cake with zucchini, carrots, and coconut is incredibly moist since it is soaked with freshly squeezed orange juice right after baking. Make sure you squeeze out most of the liquid of the vegetables, otherwise the cake will get too moist.

Provided by Lena

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 20

Number Of Ingredients 12

4 cups all-purpose flour
1 cup shredded coconut
6 teaspoons baking powder
1 pinch salt
1 ⅛ cups unsalted butter, at room temperature
1 ¼ cups white sugar
4 teaspoons vanilla sugar
6 eggs
2 ¼ cups finely grated zucchini, excess moisture squeezed out
2 ¼ cups finely grated carrots, excess moisture squeezed out
4 tablespoons milk, or more as needed
1 large orange, juiced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
  • Combine flour, coconut, baking powder, and salt in a bowl.
  • Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
  • Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 37.1 g, Cholesterol 76.8 mg, Fat 15 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 189.2 mg, Sugar 15 g

Tips:

  • Use fresh, grated zucchini or carrots for the best flavor and texture.
  • Squeeze excess moisture out of the zucchini or carrots before adding them to the batter.
  • Be careful not to overmix the batter, as this can result in a tough cake.
  • Bake the cake in a greased and floured 9x13 inch pan.
  • Let the cake cool completely before frosting.
  • For a creamier frosting, use full-fat cream cheese.
  • If you don't have lemon juice, you can use lime juice or orange juice instead.
  • Garnish the cake with grated lemon zest, chopped nuts, or fresh berries.

Conclusion:

Whether you choose to make zucchini cake or carrot cake, you're sure to enjoy this delicious and moist dessert. The lemon frosting adds a bright and tangy flavor that perfectly complements the sweetness of the cake. This cake can be served as a snack, dessert, or even for breakfast. It's a great way to use up leftover zucchini or carrots, and it's also a healthier alternative to traditional cakes. So next time you're looking for a delicious and easy-to-make cake, give this zucchini or carrot cake with lemon frosting a try. You won't be disappointed!

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