Zucchini-Carrot Cake

This is phenomenal (if I do say so myself)! It is so moist and delicious! I feel you could substitute the carrot and zucchini for bananas and chocolate chips or another treat of your choice. The batter would also make AMAZING holiday breads, just alter baking time. Other options for toppings would be powdered sugar, or a lemon glaze. Also, feel free to put nuts into the batter for an added crunch!

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Zucchini-Carrot Bundt Cake


Carrot-Zucchini Bundt Cake
Wet Ingredients/ Spices
-1/2 cup oil
1/4 cup brown sugar
1/2 cup maple syrup
3 eggs
1/2 teaspoon orange peal (fresh or dried)
1/4 teaspoon ground cardamon
1/4 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons fresh ginger, grated

1/4 cup golden raisins
1/4 cup currents
2 medium carrots, pealed and grated
1 medium zucchini, grated

Dry Ingredients
3/4 cup brown rice flour
1/2 cup corn flour
1/4 cup oat bran
1 teaspoon xanath gum
1/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda

Orange Cream Cheese Frosting
1/2 block of cream cheese
1/4 cup of honey
3 tablespoons of Orange Juice



Heat oven to 350*F, lightly oil a bundt pan (using canola oil and a paper towel). In large mixing bowl combine the wet ingredients (and the raisins, currents, carrots and zucchini), mixing with a fork. In a smaller bow, mix together the dry ingredients. Slowly pour the dry ingredients into the wet, mixing it together until there are not clumps. Pour into bundt pan, distributing evenly. Bake for 35-40 minutes, until toothpick comes out clean when tested. Let cool in panĀ  (about 20 minutes) then gently loosen before flipping onto a cooling rack. Let cool completely before icing.

Directions for Icing
With an electric beater, beat cream cheese and honey until smooth. Slowly add the orange juice. For more drizzly icing add more juice, for a thicker one add less. Dallop and gently spread on cooled bundt cake and top with crushed walnuts.

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