Zucchini – Carrot Cake with Cream Cheese Icing

I thought that it was about time that I posted another recipe.  I just finished eating a piece of my freshly made Zucchini – Carrot Cake with cream cheese icing so I figured that this recipe would be the one.  Now that summer is here, there should be lots of zucchinis and carrots grown locally either in your own garden or another’s.  One zucchini plant doesn’t take up alot of room in a large pot on the patio or in a flower garden or in your vegetable garden.  Its leaves are large and help shade the plant.  I grow the common green zucchini as well as a yellow zucchini.  During the summer, I try to pick the young zucchinis when they are about 15-20 cms (6-8 inches) long but I’ve been known to miss one and find it in the fall grown almost to the size of my arm!  I freeze the multitude of extra zucchini, grated, and in one cup sizes for use during the winter (but I always drain it first after it thaws out).

This cake is a meal in itself:  it has all the components of the Canada Food Guide –  Fruits and Vegetables (zucchini, carrots, pineapple); Cereal group (whole wheat flour); Milk and Milk alternatives group (cream cheese) ;  and Meat/Alternatives (eggs).  Yup, it’s my excuse for dessert.

Zucchini Carrot Cake with cream cheese icing

Zucchini Carrot Cake with cream cheese icing

So without further ado,  here’s the recipe:

Zucchini Carrot Cake with Cream Cheese Icing

In a large bowl, mix together thoroughly :

2 cups Whole Wheat Flour

2 teaspoons Baking Powder

1  1/2 teaspoons of Baking Soda

1 teaspoon Salt

2 heaping teaspoons Cinnamon


3/4 cup oil (I use Canola)

3/4 cup honey or other sweetener like sugar

4 eggs

1 cup grated zucchini

1 cup grated carrots

1 cup crushed pineapple, drained  (I usually add the entire 19 oz. can and drink up the drained pineapple juice)

Mix well together.  You don’t need an electric mixer to do this, just use a spoon.

Pour into a greased (and lightly floured) 9 X 13 inch pan and bake in a pre-heated 350 degree oven for 35 – 40 minutes.   Cool completely for about 3-4 hours.  Leave it right in the pan and top with Cream Cheese Icing.

Cream Cheese Icing

1 package of cream cheese (250 grams) – beat well with an electric mixer


1-2 tablespoons butter (NOT margarine!)

1/2 teaspoon vanilla, if you have some

1/2 cup or so of icing sugar

Beat well until smooth and spread on top of the Zucchini Carrot cake.

Cover and refrigerate or eat.


4 Comments (+add yours?)

  1. Angela
    Jun 05, 2013 @ 22:08:15

    This looks so good! Can’t wait to make.


  2. Betty
    Jun 07, 2013 @ 01:06:39

    You could always send some in the mail to me??…. LOL


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