I absolutely love sharing this Spiced Zucchini Cake with Cream Cheese Frosting and Toasted Walnuts Recipe because it perfectly blends moist, tender zucchini cake with warming spices and a tangy frosting that just melts in your mouth. Whether you’re baking for a cozy afternoon tea or a festive gathering, this cake brings a comforting touch that everyone appreciates. It’s one of those recipes where the cake feels indulgent but the zucchini sneaks in some healthy goodness—win-win!
When I first tried this recipe, I was amazed by how well the spices and toasted walnuts complemented the cream cheese frosting. You’ll find that making this cake is straightforward, and the results are reliably impressive. Plus, the combination of textures—the soft cake, creamy frosting, and crunchy nuts—makes every bite a delight. Trust me, this Spiced Zucchini Cake with Cream Cheese Frosting and Toasted Walnuts Recipe is definitely worth trying no matter your baking skill level.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The warm spices bring a cozy depth without overpowering the fresh zucchini.
- Moist and Tender Texture: Thanks to the grated zucchini and oils, this cake stays moist for days.
- Creamy Frosting with Crunch: The cream cheese frosting paired with toasted walnuts adds a luxuriously satisfying contrast.
- Easy to Make at Home: No fancy equipment required, just simple steps that anyone can follow.
Ingredients You’ll Need
Choosing fresh, quality ingredients really shows in this Spiced Zucchini Cake with Cream Cheese Frosting and Toasted Walnuts Recipe. I like to use just-grated zucchini that’s slightly moist, which helps the cake stay tender but not soggy.
- All-purpose flour: The base for your cake, sift it well with the spices for even distribution.
- Eggs: Use room temperature eggs for better mixing and lift.
- Canola oil: Keeps the cake moist without a heavy flavor.
- Brown sugar: Adds a lovely deep sweetness and moisture.
- White sugar: Balances the sweetness and helps with texture.
- Cinnamon, nutmeg, ginger, cloves: These spices bring that classic warmth and spice note.
- Baking soda and baking powder: These leavening agents help the cake rise beautifully.
- Salt: Enhances all the flavors.
- Freshly grated zucchini: The star that keeps the cake moist and adds subtle veggie goodness.
- Unsalted butter: For a creamy frosting base without excess saltiness.
- Cream cheese: Softened for a tangy, smooth frosting texture.
- Vanilla extract: Boosts flavor in your frosting.
- Heavy whipping cream: Gives your frosting a luscious, spreadable consistency.
- Confectioner’s sugar: Sweetens and smooths the frosting.
- Walnuts: Toasted and chopped to add crunch and deep nuttiness.
Variations
I love making this recipe my own depending on the season or what I have on hand, and you should too! It’s easy to switch up the nuts or adjust spices to suit your taste or dietary needs.
- Nut-Free Variation: I’ve swapped walnuts for toasted pumpkin seeds to keep that crunch without nuts—perfect for allergy-friendly baking.
- Spice Adjustments: If you prefer a milder cake, reducing the cloves and ginger makes it less intense but still flavorful.
- Sweetener Swap: Once, I tried coconut sugar instead of white sugar, which gave a deeper caramel flavor and was a hit with my family.
- Mini Cakes: Making this recipe in muffin tins is a fun twist for parties or grab-and-go treats—just watch the baking time.
How to Make Spiced Zucchini Cake with Cream Cheese Frosting and Toasted Walnuts Recipe
Step 1: Prep and Mix the Base
Start by preheating your oven to 350°F and lightly spraying a 9×13-inch pan with non-stick spray. In your mixer, beat together the sugars, eggs, and oil until the mixture is smooth and a bit glossy—that’s your moist base. While the mixer works its magic, sift the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt together so all those spices are evenly spread through the cake batter.
Step 2: Bring It All Together with Zucchini
Slowly add your sifted dry ingredients to the wet mixture and mix gently until just combined—you don’t want to overwork it or the cake can get tough. Then, fold in the freshly grated zucchini with a spatula. You’ll notice how the batter thickens and takes on a vibrant, speckled look. Pour this lovely batter into your prepared pan and smooth the top so it bakes evenly.
Step 3: Bake and Cool
Bake for about 35 to 40 minutes, but be sure to check it around minute 35. A toothpick inserted should come out clean or with just a few moist crumbs attached—this signals your cake’s perfectly baked. Let the cake cool completely in the pan; this is key before you start frosting so the cream cheese doesn’t melt and slide off.
Step 4: Make the Cream Cheese Frosting
In your mixer, whip together softened butter and cream cheese until creamy and smooth. Add vanilla for extra flavor, then slowly drizzle in confectioner’s sugar in batches on low speed—that way you avoid a sugar cloud in your kitchen! Once you have a firm but spreadable frosting, pour in the heavy cream gradually while whipping, which lightens the texture beautifully. This frosting should be silky and thick enough to hold its shape when spread.
Step 5: Toast the Walnuts and Assemble
Toasting walnuts is a game-changer. Place chopped walnuts in a small saucepan over low heat and stir frequently for about 5 minutes until lightly browned and fragrant. Let them cool completely. Spread the cream cheese frosting evenly over your cooled cake, then sprinkle the toasted walnuts on top for that irresistible crunch and nuttiness. Now, sit back and enjoy the compliments you’ll be getting!
Pro Tips for Making Spiced Zucchini Cake with Cream Cheese Frosting and Toasted Walnuts Recipe
- Grate Zucchini Fresh: I find that freshly grated zucchini not only smells amazing but also ensures the perfect moisture level without sogginess.
- Don’t Overmix the Batter: Mixing until just combined helps keep your cake tender and light—you’ll avoid a dense, gummy cake this way.
- Add Sugar Slowly to Frosting: Adding confectioner’s sugar gradually prevents it from puffing out into the air, keeping your kitchen neat!
- Cool Cake Fully Before Frosting: I once frosted a warm cake and ended up with a runny mess—patience here saves the day.
How to Serve Spiced Zucchini Cake with Cream Cheese Frosting and Toasted Walnuts Recipe
Garnishes
I love adding a few extra toasted walnuts on top just before serving to keep that fresh crunch, sometimes even a light dusting of cinnamon powder to hint at the spices inside. If I’m feeling fancy, a little orange zest over the cream cheese frosting adds a bright pop that pairs surprisingly well.
Side Dishes
This cake is great on its own but pairs beautifully with a simple cup of chai tea or a cappuccino for brunch. I also enjoy it alongside fresh fruit salad to balance the sweetness and add brightness to the plate.
Creative Ways to Present
For a special occasion, I’ve layered this cake as a trifle with whipped cream and chopped fresh berries between layers for a stunning visual and flavor boost. Or, cut into cute mini squares and serve on decorative plates as finger food for holiday gatherings—everyone loves a bite-sized treat!
Make Ahead and Storage
Storing Leftovers
I usually cover leftovers tightly and keep them refrigerated for up to 4 days, which helps the cream cheese frosting stay fresh and safe to eat. It also means the flavors meld beautifully overnight, so slices actually taste better the next day.
Freezing
I’ve frozen this cake (without frosting) successfully by wrapping it in plastic wrap and then foil to avoid freezer burn. When I’m ready to enjoy it, I thaw it overnight in the fridge and then frost it fresh—that way the frosting keeps its creamy texture perfectly.
Reheating
If you want a warm slice, I like to microwave a piece for about 10-15 seconds. Just avoid warming the whole cake, or the frosting will soften too much. Heating individual slices preserves the cake’s tenderness while keeping the frosting delightfully cool and creamy.
FAQs
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Can I substitute the zucchini with another vegetable?
Yes! You can use grated carrots or even finely chopped apples for a different fruity twist. Just keep in mind that zucchini has a higher moisture content, so you might need to adjust baking times slightly if you switch it out.
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Why does the cake sometimes turn out dense?
The most common reason is overmixing the batter, which develops gluten and makes it heavy. Mix just until the dry ingredients are incorporated and fold the zucchini in gently to keep it light and fluffy.
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How do I keep the cream cheese frosting from melting?
Make sure the cake is completely cooled before frosting and keep the finished cake refrigerated. Using cold cream cheese and butter when starting the frosting also helps maintain a thick texture.
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Can I make this cake gluten-free?
Absolutely! I recommend using a 1-to-1 gluten-free baking flour blend and adding a little xanthan gum if your blend doesn’t already include it. The cake might be a bit more delicate, so handle it gently and watch the baking time closely.
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What’s the best way to toast walnuts?
Toasting walnuts in a dry pan over low heat while stirring constantly for 3-5 minutes works best. This brings out their natural oils and intensifies their flavor without burning them. Let them cool fully before using to retain crunch.
Final Thoughts
This Spiced Zucchini Cake with Cream Cheese Frosting and Toasted Walnuts Recipe holds a special place in my heart because it’s both a humble comfort food and a crowd-pleaser, perfect for sharing. I’ve made it countless times, and every batch gets devoured quickly, which always feels like a success. Give it a go—you’ll enjoy how simple ingredients come together in a cake that’s aromatic, moist, and wonderfully textured. I can’t wait to hear how your kitchen adventures with this recipe turn out!
Print
Spiced Zucchini Cake with Cream Cheese Frosting and Toasted Walnuts Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Spiced Zucchini Cake is a moist, flavorful dessert packed with warm spices and freshly grated zucchini, topped with a luscious cream cheese frosting and toasted walnuts for added texture and taste. Perfect for gatherings or a cozy treat, this cake combines wholesome ingredients with a delightful spice blend to create a comforting and delicious baked good.
Ingredients
For the Cake:
- 2 cups flour
- 4 eggs, at room temperature
- 1 cup canola oil
- 1 cup brown sugar
- 1 cup white sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 1/2 cups freshly grated zucchini
For the Frosting:
- 1/4 cup unsalted butter, softened
- 1 (8 oz.) container cream cheese, softened
- 1 tsp vanilla
- 3 Tbsp heavy whipping cream
- 1 3/4 cups confectioner’s sugar
- 1 cup walnuts, roughly chopped and lightly toasted
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the zucchini cake evenly.
- Prepare Baking Pan: Lightly spray a 9 x 13-inch pan with non-stick cooking spray to prevent the cake from sticking and to promote easy removal after baking.
- Mix Wet Ingredients: In a Kitchen Aid mixer, combine the brown sugar, white sugar, eggs, and canola oil thoroughly until the mixture is well blended and smooth.
- Sift Dry Ingredients: Sift together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt to ensure even distribution of spices and leavening agents.
- Combine Batter: Gradually mix the dry ingredients into the wet sugar and egg mixture until fully incorporated, then stir in the freshly grated zucchini to add moisture and texture to the cake.
- Pour Batter and Bake: Pour the batter evenly into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is properly baked.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan to set before applying the frosting, preventing melting or sliding.
- Toast Walnuts: In a small saucepan over low heat, toast the walnuts for about 5 minutes while stirring frequently to bring out their flavor and crunch. Let them cool before using.
- Prepare Frosting: In the Kitchen Aid mixer, whip together the softened butter, cream cheese, and vanilla until smooth and creamy.
- Add Sugar and Cream: Slowly add the confectioner’s sugar a little at a time on low speed to avoid a sugar cloud, then gradually incorporate the heavy whipping cream.
- Finalize Frosting: Whip all frosting ingredients together until the mixture is fluffy and has a creamy texture ideal for spreading.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake and garnish with the toasted walnuts for a delightful finish.
- Serve and Enjoy: Slice the cake and enjoy this moist, spiced treat perfect for any occasion.
Notes
- Ensure zucchini is freshly grated and excess moisture is gently squeezed out to prevent the cake from becoming soggy.
- Room temperature eggs help create a smoother, more cohesive batter.
- Toasting walnuts enhances their flavor and adds a pleasant crunch; monitor closely to prevent burning.
- Slowly add confectioner’s sugar when making frosting to avoid powder clouds and over-sweetening.
- Allow the cake to cool completely before frosting to maintain the frosting’s texture and appearance.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
