Posted by: Josey Lyne Payne, Esq. | July 23, 2015

Carrot Zucchini Cake with Cream Cheese Icing


Carrot Zucchini Bread with Cream Cheese Icing


1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 eggs
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla
3/4 cup packed brown sugar
3/4 cup shredded carrot
1 cup grated zucchini
1/2 cup chopped walnuts


Preheat oven to 325 degrees.
Grease and flour two 8×4 inch loaf pans.
Combine flour, baking powder, baking soda, salt, cinnamon and ginger.
Combine eggs, oil, honey and vanilla, blending well.
Add brown sugar and blend well.
Gradually add flour mixture into the egg mixture, mixing well.
Stir carrot and zucchini and walnuts into the batter; mix until well combined.
Pour batter into the prepared pans.
Bake 50 to 55 minutes or until done.
Allow to cool in pans for about 15 to 20 minutes before removing; then completely cool the loaves before frosting.

Cream Cheese Icing


1/2 cup butter, softened
4 oz. cream cheese, softened
3 cups confectioner’s sugar
1 Tablespoon half n half
1 teaspoon vanilla


Blend softened butter and cream cheese together.
Stir in confectioner’s sugar and mix well.
Add in the half n half and vanilla, and blend all ingredients well.
Spread frosting liberally over the top of the cooled carrot zucchini loaves.
*Optional: sprinkle with chopped walnuts.



  1. that looks sooo moist and delicious!!

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