Zucchini Carrot Bundt Cake with Orange Cream Cheese Glaze
Zucchini Carrot Bundt Cake is an easy, homemade zucchini carrot cake topped with a tangy, sweet orange cream cheese glaze!
Most of the things I post are pre-meditated, but every once in while, an idea just pops up out of the blue and it needs to be acted upon immediately.
I was having some family over for dinner, and dessert was kind of an after thought. I didn’t want to go to the store AGAIN, and realized I had some zucchini. Not enough zucchini…but then, I also had some carrots.
It suddenly made perfect sense to combine two of my favorite veggies into one cake, and I got on it. It was one very spontaneous, pleasant surprise.
Zucchini Carrot Bundt Cake
I adore both carrots and zucchini in baked goods, and I’m surprised that I never thought to combine them into one sweet treat before. You know I’m a fan of rustic cakes because I don’t have a whole lot of patience with fancy-dancy decorations.
Bundt cakes fit my penchant for the easy dessert complete with rustic charm. 🙂
As rustic as this cake is, the glaze with the toasted pistachio and coconut flakes makes it look quite elegant, which I love.
Elegance without time consumption = a happy me.
I almost added coconut in the title, but it was too long already. That means — you guessed it! — there’s also coconut in this cake, along with coconut oil.
I can’t seem to ever make anything these days without some type of coconut element in it, but don’t think that’s an apology.
There’s never an apology necessary for coco-nutty goodness, is there? 😉 Plus, the toasted coconut flakes on top are the prettiest thing ever.
This zucchini carrot bundt cake almost looks angelic with that bright white glaze in the sunshine, and I swear while I was photographing it, I thought I saw a halo floating above it? And a choir of angels began to sing?
Clearly this cake did some crazy things to me.
This is the same glaze that I used for my Brown Butter Hummingbird Cake (one of my favorites!), except I punched it up with lots of orange flavor. I added orange zest and juice, and was it ever delicious.
This zucchini carrot bundt cake was an instant hit — what’s not to love? You’re getting dessert with a glorious cream cheese glaze that’s even got some veggies in it, to boot. The fact that it’s easy makes it extra lovable.
I really do think the idea for this cake came straight from the heavens, too. 🙂
See my other cake recipes.
Chocolate Zucchini Coconut Cake by Two Peas and Their Pod
More carrot and zucchini recipes:
For the cake:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 3/4 cup coconut oil, melted and cooled
- 2 teaspoons vanilla extract
- 1 1/4 cup grated zucchini (about 1 medium)
- 1 1/2 cups peeled, grated carrot (about 3 medium)
- 1/2 cup sweetened flaked coconut
For the glaze:
- 4 ounces 1/3 less fat neufchâtel cream cheese, softened
- 1 cup powdered sugar, sifted
- 4 teaspoons fresh orange juice
- 1 teaspoon orange zest
Prepare the cake:
- Preheat the oven to 350 degrees. Generously grease a bundt pan with melted butter or cooking spray. Set aside.
- Place the grated zucchini in a dish towel and squeeze to remove excess liquid and set aside.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
- In a large bowl, whisk together the sugars, eggs, and coconut oil until frothy, about 1 minute. Stir in the vanilla. Add the dry ingredients to the wet ingredients, stirring just until combined. Stir in the zucchini, carrot, and coconut just until incorporated. Pour the batter into the prepared pan and bake on the center rack of the oven for 45-50 minutes, checking for doneness after 45 minutes. The cake is done when a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then carefully use a knife to loosen the cake from the pan and turn out onto the wire rack to continue cooling.
Prepare the glaze:
- Beat the cream cheese in a medium bowl with a handheld mixer at medium speed until smooth. Add the powdered sugar and beat until incorporated. Add in the orange juice and zest, and beat until combined. If you'd like your glaze to be thinner, add a bit more orange juice.
- Place the cooled cake on your serving plate and drizzle the glaze over it. Garnish with the toasted pistachios and coconut flakes, if using, and enjoy!
- Total time above includes 30 minutes cooling time for the cake.
- Leftover cake should be stored covered in the refrigerator.
- Cake is best served at room temperature.
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Amount Per Serving: Calories: 279Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 199mgCarbohydrates: 40gFiber: 1gSugar: 26gProtein: 3g