Sheet Pan Zucchini Carrot Cake

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!

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 299 Calories

Ingredients

• 6 eggs
• 4 cups all-purpose flour
• 1 pinch salt
• 1 cup shredded coconut
• 6 teaspoons baking powder
• 1 large orange, juiced
• 4 tablespoons milk, or more as needed
• 4 teaspoons vanilla sugar
• 1.25 cups white sugar
• 1.125 cups unsalted butter, at room temperature
• 2.25 cups finely grated zucchini, excess moisture squeezed out
• 2.25 cups finely grated carrots, excess moisture squeezed out

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.

Step 2

Combine flour, coconut, baking powder, and salt in a bowl.

Step 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.

Step 4

Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.

Step 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.