Carrot Apple Zucchini Cake

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 176.4
  • Total Fat: 8.1 g
  • Cholesterol: 32.8 mg
  • Sodium: 110.0 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.2 g

View full nutritional breakdown of Carrot Apple Zucchini Cake calories by ingredient
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Delicious fall recipe. Delicious fall recipe.
Number of Servings: 36


    1 cup unsalted butter, melted
    2 cups granulated sugar
    3 eggs, room temperature
    1/4 cup fresh orange juice
    1 Tbsp vanilla extract
    3 1/4 all-purpose flour
    1/2 tsp salt
    2 1/2 tsp baking powder
    3/4 tsp baking soda
    1 Tbsp cinnamon
    pinch of ground cloves
    pinch of ground nutmeg
    2 cups shredded carrots
    1 cup shredded zucchini (unpeeled)
    1 cup diced, peeled apple
    1/2 cup pecans, chopped (optional)
    1/4 cup cream cheese, softened (I use light)
    2 Tbsp unsalted butter, softened
    1 - 1 1/2 cups powdered sugar
    1-2 Tbls orange juice as needed


Grease and flour two 8x4 inch loaf pans. Blend butter, sugar, egg, orange juice, and vanilla together.Preheat oven to 350 degrees. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans. Pour into prepared pans. Bake 1 hour to 1 hour and 10 minutes, or until toothpick inserted in center comes out clean. Let cool before icing.

Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved. Frost bread and enjoy!

Serving Size: Makes 36 half slices

Number of Servings: 36

Recipe submitted by SparkPeople user ALDZIEDZ.

TAGS:  Desserts |

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