Carrot Zucchini Cake With Cardamom Cream Cheese Frosting And Pistachio Crumble
A moist and aromatic vegetable cake combining carrots and zucchini, topped with a fragrant cardamom-infused cream cheese frosting and a crunchy pistachio crumble.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 9-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1 cup shredded zucchini (squeezed dry)
- 8 oz cream cheese, softened
- 1/2 cup softened butter
- 1/2 tsp ground cardamom
- 2 cups powdered sugar
- 1/2 cup crushed pistachios
Instructions
- Preheat oven to 350°F and grease a 9-inch cake pan.
- Whisk flour, baking soda, and cinnamon in a bowl.
- Beat eggs and brown sugar until pale and fluffy.
- Mix in oil and vanilla, then fold in grated carrots and zucchini.
- Pour batter into pan and bake for 35-45 minutes until a skewer comes out clean.
- Allow cake to cool completely on a wire rack.
- Beat cream cheese, butter, cardamom, and powdered sugar until smooth.
- Frost the cake and top with crushed pistachios.