What are the nutritional benefits of Texas Carrot Zucchini Cake?

This cake contains beneficial nutrients from carrots, zucchini, and nuts. These include vitamins, fiber, healthy fats, and protein. However, it should still be enjoyed in moderation due to its sugar and calorie content.

What is Texas Carrot Zucchini Cake?

Texas Carrot Zucchini Cake is a moist and flavorful cake. It combines shredded carrots and zucchini with spices and nuts. It’s a twist on traditional carrot cake. In addition, it’s topped with cream cheese frosting.

What are the origins of Texas Carrot Zucchini Cake?

The exact origins are not fully documented. However, it is thought to be a fusion of traditional carrot and zucchini cake recipes, that evolved in Texas, utilizing local produce.

What are the traditional baking methods for Texas Carrot Zucchini Cake?

The traditional method involves mixing wet and dry ingredients separately. Then, combining them with shredded vegetables. Afterwards, the cake is baked in a greased and floured baking pan. It is then topped with a cream cheese frosting.

What are the key ingredients in Texas Carrot Zucchini Cake?

The key ingredients include shredded carrots, zucchini, flour, eggs, oil, sugar, spices (cinnamon, nutmeg, cloves), and nuts. Also, it includes a cream cheese frosting. Thus, these make up the most traditional recipe.

Texas Carrot Zucchini Cake Recipe: Delicious & Moist Prep Time 20 min

Name: Delicious Texas Carrot Zucchini Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: PT-486331H16M9S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 cup chopped pecans or walnuts (optional); 3 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 1 cup vegetable oil; 1 tsp vanilla extract; 1 1/2 cups grated carrots; 1 1/2 cups grated zucchini (squeezed dry); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract

Description

A moist and hearty Texas-style sheet cake packed with shredded carrots and zucchini, spiced just right and topped with a luscious cream cheese frosting.

Ingredients

Scale

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup chopped pecans or walnuts (optional)

3 large eggs

1 cup granulated sugar

1/2 cup brown sugar

1 cup vegetable oil

1 tsp vanilla extract

1 1/2 cups grated carrots

1 1/2 cups grated zucchini (squeezed dry)

For the frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chopped nuts (if using).

3. In a large bowl, beat eggs, granulated sugar, and brown sugar until smooth. Add oil and vanilla extract, mixing until well combined.

4. Fold in grated carrots and zucchini.

5. Gradually add dry ingredients to wet, stirring just until combined.

6. Pour batter into prepared pan and spread evenly.

7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool cake completely before frosting.

9. To make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.

10. Spread frosting over cooled cake and refrigerate until set.

Notes

This cake stays moist for days—perfect for potlucks and gatherings.

Add raisins, crushed pineapple, or coconut for extra flavor.

Store in the refrigerator for up to 5 days.

Prep Time: 20 min
Cook Time: 40 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 30g
Sodium: 240mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: Texas sheet cake, carrot zucchini cake, cream cheese frosting, moist cake