Recipes and Cooking Zucchini-Carrot Cake Be the first to rate & review! Zucchini bread meets carrot cake in this playful spring cake recipe. Top with honey-sweetened cream cheese and edible candy carrots for a dessert recipe that looks as incredible as it tastes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 20 mins Total Time: 2 hrs Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon ground nutmeg ¾ cup sugar ½ cup vegetable oil ¼ cup evaporated milk 1 teaspoon lemon juice 1 teaspoon vanilla 2 eggs ½ cup finely shredded carrots ½ cup finely shredded zucchini ⅓ cup finely chopped pecans 1 recipe Honey-Cream Cheese Frosting ½ ounce package marzipan Orange paste food coloring Honey-Cream Cheese Frosting ½ 8 ounce package cream cheese, softened ¼ cup butter, softened 3 cup powdered sugar 2 tablespoon honey 1 tablespoon milk Directions Preheat oven to 350° F. Grease and flour a 9 x 1 1/2-inch round cake pan. In a medium bowl stir together flour, baking powder, cinnamon, salt, baking soda, and nutmeg; set aside. In a large bowl stir together sugar, oil, milk, lemon juice, and vanilla. Stir in eggs until combined. Stir in flour mixture, carrots, zucchini, and pecans. Spread batter evenly in prepared pan. Bake 35 to 40 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Let cool completely on wire rack. Frost and decorate using Honey Cream-Cheese Frosting. Honey-Cream Cheese Frosting In a large bowl combine cream cheese and butter. Beat with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar and honey; beat until combined. Add remaining powdered sugar and milk, beating until smooth. To Make the Carrots Tint marzipan: Knead orange food coloring (paste works best) into marzipan. To keep hands dye-free, coat them with powdered sugar or wear plastic gloves.Shape carrots: Roll colored marzipan into carrot shapes and create ridges with a toothpick. Finish with a mint sprig in the top. Rate it Print Nutrition Facts (per serving) 682 Calories 35g Fat 87g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 682 % Daily Value * Total Fat 35g 45% Saturated Fat 10g 50% Cholesterol 79mg 26% Sodium 378mg 16% Total Carbohydrate 87g 32% Total Sugars 67g Protein 8g Vitamin C 2.2mg 11% Calcium 120mg 9% Iron 2.3mg 13% Potassium 166mg 4% Folate, total 58mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.