Sheet Pan Zucchini Carrot Cake
Description
This zucchini carrot cake is baked on a sheet pan and serves a crowd. The cake gets soaked with fresh orange juice right after baking, which makes it extra moist!
Ingredients
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4 cups all-purpose flour
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1 cup shredded coconut
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6 teaspoons baking powder
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1 pinch salt
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1 1/8 cups unsalted butter, at room temperature
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1 1/4 cups white sugar
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4 teaspoons vanilla sugar
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6 eggs
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2 1/4 cups finely grated zucchini, excess moisture squeezed out
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2 1/4 cups finely grated carrots, excess moisture squeezed out
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4 tablespoons milk, or more as needed
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1 large orange, juiced
Directions
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.