Carrot and Zucchini Olive Oil Cake with Cream Cheese Frosting
This super-tender loaf cake cake is chock-full of grated carrot, zucchini, olive oil, and warming spices and scented with fresh orange zest. It’s topped with a fluffy cream cheese frosting, but you can also serve it as is, smeared with salted butter or cream cheese like a slice of banana bread. When making the frosting, be sure to use full-fat cream cheese for the best texture; otherwise, you risk your frosting being too runny. Also, you will notice that we specify a metal baking pan for this recipe. We prefer metal for things like cakes and brownies because it conducts heat quickly, so the inside and outside of your cake cook simultaneously and more evenly. If possible, avoid using glass or ceramic here for best results.
Ingredients
Cake
- Nonstick baking spray for greasing
- 1½ cups shredded zucchini (from about ½ pound / 2 small zucchini)
- 1½ cups shredded carrots (from about 5 ounces / 2 small carrots)
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon finely grated nutmeg
- 1 cup extra-virgin olive oil plus more for drizzling
- 3 large eggs
- ½ cup brown sugar
- Grated zest of 1 orange plus more for garnish
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 1 block full-fat cream cheese (8 ounces), at room temperature
- 1 stick unsalted butter (8 Tablespoons), at room temperature
- 2½ cups confectioners’ sugar plus more as needed
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Instructions
Make the Cake:
- Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan with baking spray. Alternatively, you can butter and flour your pan.
- In a colander, toss the shredded zucchini and carrots with ¼ cup of the granulated sugar. Let sit while you prepare the batter.
- In a medium bowl, whisk the flour with the baking powder, baking soda, salt, and spices.
- In a large bowl, whisk the olive oil with the eggs, brown sugar, orange zest, vanilla, and the remaining 1¼ cups of granulated sugar until smooth. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Using your hands, wring out the excess moisture from the shredded vegetables and add them to the batter. Fold in until evenly distributed—the batter should be thick. Scrape the batter into the prepared pan.
- Bake the cake on the middle rack of your oven for 70 to 75 minutes, or until a toothpick inserted in the center of your cake comes out clean. Transfer the cake to a wire rack and let cool completely before unmolding.
Meanwhile, Make the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl and using a hand mixer, beat the cream cheese and butter at high speed until smooth and creamy. Reduce the speed to low and add the confectioners’ sugar, vanilla, and salt. Beat for 30 seconds, then increase the speed to medium and beat until thickened and smooth, 1 to 2 minutes. If your frosting is too runny, gradually add more confectioners’ sugar 1 tablespoon at a time. Scrape the frosting into a pastry bag fitted with a ¾-inch round tip, if using, and refrigerate until ready to use. Alternatively, you can scrape the frosting into a bowl and cover with plastic wrap. Let the frosting sit at room temperature for about 10 minutes before frosting—this will make it softer and more pliable.
- When the cake is cooled and you’re ready to serve, pipe or spread the frosting onto the top of your loaf cake. Drizzle with a little more olive oil, if desired, and garnish with more freshly grated orange zest. Cut into fat slices and enjoy!
Tried this recipe?Let us know how it was!