How to Make Super Soft & Moist Zucchini and Carrot Cakes

For those unfamiliar with these two cakes adding vegetables into sweet baked goods may sound strange. But zucchini and carrot cakes are among the best types of cake ever created in my opinion. The fresh vegetables provide a ton of moisture making the cakes juicy and soft. Each of them has their own unique characteristics.

The zucchini cake is light and delicate with a subtle flavour from the added vanilla and lime zest. While the carrot cake is dark and slightly denser and moister. Flavoured with cinnamon and filled with raisins and walnuts it is like an ultra-soft version of a fruit loaf.

Both are unique and both are amazingly good and that is why I put them in one video. They’re super easy and quick to make and require very little effort, barely any equipment, and no crazy ingredients either.

These recipes are perfect for 1lb (450g) loaf tins. If you would like to bake them in 2lb (900g) tins, then simply multiply all the ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the carrot cake –

70g (2.45oz) egg

100g (3.5oz) dark brown sugar

70g (2.45oz) vegetable oil

3g (0.1oz) vanilla

3g (0.1oz) cinnamon

0.5g (0.017oz) salt or a small pinch

30g (1oz) chopped walnuts

30g (1oz) raisins

120g (4.25oz) grated carrot

100g (3.5oz) self-raising flour

3g (0.1oz) baking powder

To top –

15g (0.5oz) cream cheese

50g (1.75oz) icing sugar

Crushed walnuts

For the zucchini cake –

60g (2.1oz) egg

90g (3.2oz) white sugar

60g (2.1oz) vegetable oil

150g (5.3oz) grated zucchini

150g (5.3oz) self-raising flour

3g (0.1oz) baking powder

Zest of 1 lime

3g (0.1oz) vanilla

0.5g (0.017oz) salt or a small pinch

To top –

10g (0.35oz) cream cheese

50g (1.75oz) icing sugar

Lime zest

Method

1. To make the carrot cake. Whisk the eggs and sugar until the sugar has melted.
2. Add the oil, vanilla, cinnamon, salt, walnuts, raisins, and carrot. Mix.
3. Add the flour and baking powder. Whisk until smooth.
4. Transfer to a paper lined cake tin.
5. Bake at 160C (320F) fan on for 1 hour.

1. To make the zucchini cake. Whisk eggs and sugar until the sugar has melted.
2. Add the oil, salt, vanilla, lime zest, and zucchini. Mix.
3. Add the flour and baking powder. Mix until smooth.
4. Transfer to a paper lined cake tin.
5. Bake at 160C (320F) fan on for 50 – 60 minutes.

To make the topping mix the cream cheese with icing sugar until smooth. Once the cake has cooled down top it with the icing and decorate before cutting and serving.