Carrot Zucchini Cake with Lime Mascarpone Frosting

This is the season of flowers, the garden is in full bloom and everything is looking so beautiful. I am sharing a few of my favourite pictures with you, hope you like them 🙂




And now about the cake it has a pleasant texture and when it bakes it fills the house with such sweet smell it is so welcoming and comforting,it is packed with nuts and raisins, its sweet and moist from the carrots and zucchini. I really wanted to bake a cake today that would complement all the colours of my garden the greens, the reds and all the earthy colours and what better cake could do that,  the raisins added there own colour golden and browns ……its was just perfect.





1 1/2 cups flour

1 cup shredded zucchini

1 1/2 cup finely shredded carrots

2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp nutmeg

4 eggs

3 tsp vanilla extract

1 cup dark brown sugar, firmly packed

1/2 cup granulated sugar

1 1/4 cups vegetable oil

1 cup walnuts, finely chopped

1/2 cup raisins


100g mascarpone cheese

4oz cream cheese

1/2 cup icing sugar

zest and juice of 2 limes

Preheat the oven to a 180 degree centigrade. Butter and line a 9-inch square baking pan.

Sift together the flour, baking powder, baking soda, ginger, cinnamon and nutmeg in a medium bowl. Set aside.

In a large bowl, beat the eggs with an electric mixer until blended. Add the vanilla extract, sugars and oil; beat to incorporate. Add the dry ingredients to the wet mixture in three batches folding in well after each addition. Add the carrots and the zucchini, chopped walnuts and raisins and combine until all the ingredients are incorporated.

Pour the batter into the prepared pan and bake for 40-45 minutes until the cake springs back when touched lightly and a tooth pick inserted in the centre comes out clean.Cool the cake completely and transfer it to a wire rack. The cake must be completely cool before you frost it.

For the frosting place all the icing ingredients together in a medium bowl and beat with an electric mixer until light and fluffy, spread generously over the top of the cake.




2 thoughts on “Carrot Zucchini Cake with Lime Mascarpone Frosting

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