Zucchini (Or Carrot) Cake With Lemon Frosting

Total Time
Prep 15 mins
Cook 40 mins

Zucchini cake and lemon frosting--a marriage made in heaven.

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. Grease and flour a 9 x 9-inch pan.
  3. Blend all cake ingredients except raisins on low speed for 1/2 minute.
  4. Beat on medium speed 2 minutes.
  5. Stir in raisins.
  6. Pour into pan.
  7. Bake 35 to 40 minutes or until tests done.
  8. For frosting, beat all frosting ingredients until smooth and fluffy.
  9. Frost when cake is fully cooled.
  10. Keep refrigerated.


Most Helpful

This turned out very tasty but dry. I don't know if it was because I used carrots or if it was my oven...I did increase the milk to the 1/3 cup. I really love the spices and the raisins (I used golden). I had to add extra lemon juice to the frosting to make it the right consistency and it turned out very nice with the cake but I think a lemon cream cheese frosting would be even better. I'll try this again with zucchini and some added applesauce and a cream cheese frosting. Made for Holiday Tag.

Engrossed January 13, 2007

Wow! This cake was so easy to put together with ingredients I keep on hand, and it's the perfect size for 8 servings (more than enough for DH and I). We aren't fond of raisins, so I didn't use them. I would like to add nuts in the future, too. The wow factor came from the wonderful lemon frosting - very fresh, sweet/tart and creamy. Perfect with this cake.

PanNan September 24, 2006

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