Zucchini Carrot Apple Cake to Savor on a Cozy Afternoon

When a quiet afternoon calls for something sweet but not too heavy, this Zucchini Carrot Apple Cake steps in like an old friend. It’s the kind of treat that feels homemade, even if the kitchen has a hint of distracted chaos—like when you realize you left the timer off and had to guess if it’s done. The scent of cinnamon and nutmeg mingles with the freshness of apples and the earthiness of zucchini, filling the room with warmth and a little promise of comfort.

I remember one afternoon when I pulled this cake from the oven just a little later than planned. The edges were perfectly caramelized, while the center stayed tender and slightly gooey, which honestly made it all the more delightful. I sliced through it with a touch of impatience, crumbs scattering slightly on the counter. That imperfect moment made it feel less like a recipe and more like a memory in the making.

Why you’ll love it:

• It’s moist and flavorful without feeling heavy — a subtle balance that invites seconds.
• The combination of zucchini, carrot, and apple adds natural sweetness and texture, making it a bit healthier than your typical cake.
• It’s simple — and that’s kind of the point. No fancy ingredients, just straightforward comfort.
• Nutty crunch from walnuts is optional, so you can skip it if you’re not feeling nuts today.

Don’t worry if your cake isn’t picture-perfect or if you get distracted mid-baking. This cake embraces those little imperfections and still tastes wonderful.

Zucchini Carrot Apple Cake

Print Recipe

A moist and flavorful cake made with shredded zucchini, carrots, and apples, perfect for a wholesome dessert or snack.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12

Ingredients

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1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
1 cup shredded carrot (about 2 medium carrots)
1 cup peeled and grated apple (about 1 medium apple)
1/2 cup chopped walnuts (optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
In a large bowl, beat the eggs and granulated sugar together until well combined and slightly fluffy.
Add the vegetable oil and vanilla extract to the egg mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the shredded zucchini, shredded carrot, grated apple, and chopped walnuts (if using) until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before serving.

Kitchen Notes: You won’t need anything fancy to bake this cake—a simple round pan works just fine. It’s great with a cup of tea or coffee, especially when shared with someone who appreciates a cozy pause. If you like, try swapping walnuts for pecans or even skipping nuts altogether. Sometimes I toss in a handful of raisins or a sprinkle of shredded coconut, but I haven’t tested all of these versions thoroughly. You could even bake this in muffin tins for smaller, grab-and-go portions. Just watch the baking time since these might cook faster.

FAQ

Can I make this cake gluten-free? I haven’t tried it myself, but using a gluten-free flour blend might work if you’re willing to experiment a bit. How long will it keep? Leftovers stay moist for a few days at room temperature if wrapped well, or up to a week in the fridge. Is it okay to freeze? Yes, freezing is fine—just thaw overnight before serving. What about adding frosting? This cake stands on its own, but a cream cheese frosting wouldn’t hurt if you’re in the mood.

Ready to bake? Give this cake a try and let it turn an ordinary afternoon into something a little more memorable.