Lisa King's Zucchini Carrot Cake 12.000

Deb Lindsey for The Washington Post

Nov 20, 2013

Monster-size zucchini are good for shredding or grating; the shreds are then often frozen in resealable bags and used for cakes like this one.

It is just sweet enough for dessert, but it makes a good holiday side dish, too (without the dusting of confectioners' sugar). The batter can also be used to make muffins.

Make Ahead: The cake batter can be frozen for up to 6 months. The completely cooled cake can be frozen for up to 1 month.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup grated, skin-on zucchini
  • 1 cup grated, well-scrubbed carrots
  • 1 1/4 cups flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • Confectioners' sugar, for dusting (optional)


Preheat the oven to 350 degrees. Use parchment paper to line the bottom of a 9-by-13-inch baking pan, or grease the pan with cooking oil spray.

Whisk together the eggs, granulated sugar and oil in a mixing bowl, then add the zucchini and carrot; fold to incorporate.

Combine the flour, baking soda, baking powder, ground cinnamon and salt on a piece of wax paper. Gradually stir it into the egg-vegetable mixture until thoroughly incorporated; no trace of flour should remain. Pour the batter into the pan, taking care to spread it into the corners; it will make a very thin layer. Bake for 30 to 35 minutes, until lightly browned and springy to the touch; a tester inserted into the center should come out clean.

Cool before cutting into squares. Dust with confectioners' sugar, if desired.

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Recipe Source

Adapted from "Recipes From Lisa's Kitchen," by Lisa King (Eagle Printery, 2013).

Tested by Jane Touzalin.

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