Sheet Pan Zucchini Carrot Cake Recipe

Name: Sheet Pan Zucchini Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups all-purpose flour; 1 cup shredded coconut; 6 teaspoons baking powder; 1 pinch salt; 1 1/8 cups unsalted butter, at room temperature; 1 1/4 cups white sugar; 4 teaspoons vanilla sugar; 6 eggs; 2 1/4 cups finely grated zucchini, excess moisture squeezed out; 2 1/4 cups finely grated carrots, excess moisture squeezed out; 4 tablespoons milk, or more as needed; 1 large orange, juiced

Servings: persons

4 cups all-purpose flour
1 cup shredded coconut
6 teaspoons baking powder
1 pinch salt
1 1/8 cups unsalted butter, at room temperature
1 1/4 cups white sugar
4 teaspoons vanilla sugar
6 eggs
2 1/4 cups finely grated zucchini, excess moisture squeezed out
2 1/4 cups finely grated carrots, excess moisture squeezed out
4 tablespoons milk, or more as needed
1 large orange, juiced

1
Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
2
Combine flour, coconut, baking powder, and salt in a bowl.
3
Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
4
Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.

1472

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups all-purpose flour, 1 cup shredded coconut, 6 teaspoons baking powder, 1 pinch salt, and more.

Yes, Sheet Pan Zucchini Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sheet Pan Zucchini Carrot Cake

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