1. Home
  2. Recipes
  3. Carrot Zucchini Treat

Carrot Zucchini Treat Delight

Featured in Meatless meals that satisfy.

This gluten-free dessert blends fresh carrots and zucchini with a crunchy pistachio topping. Finished with smooth pistachio cream cheese frosting, it's a must-try for something different.

Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Thu, 22 May 2025 11:13:37 GMT
A piece of carrot zucchini cake with creamy frosting and pistachio topping served on a plate. Pin it
A piece of carrot zucchini cake with creamy frosting and pistachio topping served on a plate. | tasteofsavor.com

One summer, my garden exploded with zucchinis, so I threw some into a cake along with a bunch of shredded carrots. You get super moist bites, cozy spices, and the creamiest pistachio-topped frosting that makes it feel extra fancy. Now it’s all anyone wants for birthdays—total good vibes and a bit of wow factor on the side.

Why This One Stands Out

All those veggies keep things crazy moist and add just a touch of sweetness. There’s pistachio cream cheese on top plus a pop of orange zest that feels really special. It looks like you bought it from a designer bakery, but it’s actually super easy to whip up at home.

What Goes In

  • Powdered Sugar: Makes the frosting nice and sweet.
  • Butter: Gives extra creaminess to our topping.
  • Vanilla Extract: Every bake tastes better with it.
  • Pistachio Extract: Totally optional but gives a fun twist.
  • Eggs: These help hold everything together.
  • Canola Oil: Makes each bite soft and moist.
  • Baking Flour: The base for the whole cake.
  • Brown Sugar: Gives it caramel goodness.
  • Pistachios: For crunch, but skip them if you want.
  • Sugar: Rounds out the sweetness.
  • Spices: Bring those warm flavors.
  • Orange Zest: Adds a nice citrusy lift.
  • Zucchini: Make sure you squeeze the water out—it matters.
  • Cream Cheese: This makes your frosting dreamy.
  • Baking Powder & Soda: Helps your cake rise up fluffy.
  • Kosher Salt: Brightens all the flavors.
  • Carrots: Shred fresh for best taste and texture.

Baking Time

Bake
Stick the cake in the oven and let it get golden and set.
Bring it All Together
Mix the veggies in gently so the batter stays fluffy.
Mix Dry Ingredients
Whisk together the flour, leaveners, salt, and those spices.
Mix the Wet Stuff
Beat oil, eggs, sugar, and flavorings until it looks light and smooth.
Prep Zucchini
Squeeze as much water out as you can.
Preheat Oven
Heat up your oven and grease those pans so nothing sticks.

Dreamy Frosting Prep

Frost It
Dollop on the frosting and swirl it. Throw on some pistachios if that’s your thing.
Make Frosting
Beat everything until it looks super smooth then mix in your sugar and flavor bits.

Top Tips From My Kitchen

Squeeze your zucchini like crazy or the cake gets soggy. Try pecans or walnuts for a twist—so good. Keep an eye on that oven and don’t over-blend the batter or you’ll lose the fluffiness.

Storing Leftovers

Leave the cake out on the counter for a few days or stash it in the fridge for up to a week. Zap slices for a few seconds and it taste fresh out of the oven. Frosting? Make it in advance—it holds up great chilling.

A rectangle-shaped cake smothered in creamy white frosting and topped with pistachios and crunchy crumbs. Pin it
A rectangle-shaped cake smothered in creamy white frosting and topped with pistachios and crunchy crumbs. | tasteofsavor.com

Frequently Asked Questions

→ Why should zucchini be drained?

Draining zucchini removes extra water, so your cake doesn't get too dense or soggy.

→ Can regular flour be used?

Sure, switch gluten-free flour for all-purpose flour in the same amount. The texture will change a bit but still works great.

→ Is pistachio extract a must?

No, it's optional. It deepens the nutty flavor but the cake will taste great even without it.

→ Can this be prepped early?

Absolutely, bake the cake layers a couple of days ahead. Wrap them well and frost closer to serving time for the best texture.

→ Why mix two kinds of sugar?

Brown sugar keeps it moist and adds depth, while white sugar makes a perfect texture. Together they're just right.

Carrot Zucchini Treat

Fresh zucchini and carrots come together to make a soft, gluten-free cake. Topped with creamy pistachio frosting, it's a perfect dessert choice.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings (1 cake)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1 orange, zest removed and finely grated.
02 1 cup of brown sugar, packed.
03 4 eggs, beaten.
04 2 cups of finely shredded zucchini, thoroughly drained.
05 2 cups of grated carrots.
06 2 tablespoons plain vanilla extract.
07 3/4 cup granulated sugar.
08 1 cup vegetable oil, like canola.
09 1 1/2 tablespoons baking powder.
10 2 cups of Gluten Free 1:1 flour for baking.
11 1 teaspoon of ground cinnamon.
12 1/2 teaspoon of allspice.
13 1/4 teaspoon of ground nutmeg.
14 1 teaspoon baking soda.
15 1 teaspoon kosher salt.
16 1 cup finely chopped pistachios.
17 16 ounces of cream cheese, softened to room temp.
18 8 tablespoons of soft butter.
19 1 teaspoon pure vanilla extract.
20 Optional: 1/2 teaspoon pistachio flavoring.
21 4 cups sifted powdered sugar.
22 Pistachios (chopped) for garnish.

Instructions

Step 01

Turn oven to 350°F and lightly coat baking pans with non-stick spray.

Step 02

Using a mesh strainer or cheesecloth, squeeze out excess water from shredded zucchini.

Step 03

In a mixer, combine eggs, oil, both sugars, vanilla, and orange zest. Whip on high for about 3 minutes.

Step 04

In a separate bowl, stir together the dry ingredients till evenly blended.

Step 05

Pour the dry mix into the wet mixture and stir until it just comes together. Gently fold in the zucchini and carrot shreds.

Step 06

Pour batter into prepared pans. Place in oven and bake 35 to 45 minutes, checking that it's fully set.

Step 07

Using a mixer, whip cream cheese, butter, vanilla, pistachio flavoring, and powdered sugar until smooth. Spread over the cooled cake and sprinkle on pistachios.

Notes

  1. Opt for good-quality vanilla for richer flavor.
  2. Regular flour works fine as a replacement.
  3. Make sure to wring out all water from zucchini.
  4. Cake layers can be baked in advance.
  5. You'll get two 8-inch rounds or a 9x13 layer.
  6. It's perfect for using up extra garden zucchini.

Tools You'll Need

  • Large mixing bowl.
  • Two 8-inch pans or one 9x13 pan.
  • A fine-mesh sieve or cheesecloth.
  • Hand or stand mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream cheese).
  • Eggs are an ingredient.
  • Tree nuts included (pistachios).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 966
  • Total Fat: 55 g
  • Total Carbohydrate: 113 g
  • Protein: 11 g