Chocolate Zucchini Carrot Cake with Pumpkin Pie Spice Frosting

September 10, 2012

When I was at my daughter-in-law Jen’s the last week of August she made me her Chocolate Zucchini cake.  It was baked in a 9″x13″ pan and left un-iced as the top was sprinkled with chocolate chips.  It was the first time I had tasted Chocolate Zucchini cake and it was very good!  It was Jen’s recipe that inspired me to make this cake which I have decided is a perfectly fitting dessert for the season that is just around the corner.  As we bid a fond farewell to what was a very hot, busy and beautiful summer, we are warmly welcoming Fall with this Chocolate Zucchini Carrot Cake.

The zucchini and carrots in this cake ensure a moist and tender dessert that is further enhanced with Fall flavours by a delightful, easy to spread buttercream frosting dressed up with home-made Pumpkin Pie Spice.

Chocolate Zucchini Carrot Cake


½ cup of shortening

½ cup of oil

1 ¾ cups of sugar

2 eggs

1 teaspoon vanilla bean paste (or pure vanilla extract)

½ cup of buttermilk

5 tablespoons of cocoa

2 1/2 cups of unbleached flour

1 teaspoon of baking soda

½ teaspoon of baking powder

1 teaspoon of cinnamon

¼ teaspoon of nutmeg

1/8 teaspoon of allspice

½ teaspoon of salt

1 cup of grated zucchini

1 cup of grated carrots


Combine all your dry ingredients together in a medium sized bowl and set aside.  Blend shortening, oil and sugar together until well mixed and creamy.  Add eggs and vanilla and beat together well.  Add dry ingredients (one cup at a time) until well blended.  Slowly stir in grated zucchini and grated carrots until well combined.

Grease and flour an angel food cake pan.  Spoon cake batter into pan and spread evenly.

Bake at 350° for 40-50 minutes.  Check after 35 minutes (depending on your oven) and continue baking until cake tester comes out clean.

Loosen cake from sides of pan and from center of pan and let cool completely before removing.

When cake has cooled, invert onto a large plate.

Pumpkin Pie Spice Quick Buttercream Frosting


1/2 cup of butter (do not use margarine)

1 teaspoon of pure vanilla extract

4 cups of confectioner’s sugar

4-5 tablespoons of milk (add more if needed to gain desired spreading consistency)

3 teaspoons of home-made pumpkin spice


Cream butter until soft and smooth.  Add pure vanilla extract and mix until well combined.  Add confectioner’s sugar and with mixer on low setting, stir while adding milk one tablespoon at a time until desired frosting consistency is achieved.  Add pumpkin pie spice and mix on high until well blended.  Frost cake as desired.

Enjoy with family and friends or grab a sweater, sit on the deck and savour the delicious Fall flavours in this cake while watching the leaves cascade to the ground.

{ 15 comments… read them below or add one }

Choc Chip Uru September 10, 2012 at 2:33 pm

This cake looks utterly delicious my friend, I love the recipe :D
Thank you!

Choc Chip Uru


Renee - Kudos Kitchen September 10, 2012 at 3:34 pm

This seems like a perfect fall dessert! I love the sound of pumpkin spice buttercream frosting!


sue @ cakeballs, cookies and more September 11, 2012 at 8:24 am



Lora September 11, 2012 at 11:26 am

Wonderful fall flavors. I am intrigued by the zucchini chocolate combination.


Jackie @ Just Add Milk September 11, 2012 at 7:34 pm

Great recipe! I am also curious about the Chocolate and Zucchini combination. I personally think that chocolate and anything would taste good. I’m so happy your daughter in law introduced you to this and that you shared it with all of us.


HAni September 11, 2012 at 8:51 pm

What delicious fall flavors. Buttercream sounds especially yummy.


Jodie September 11, 2012 at 11:20 pm

This sounds delicious Paula! So perfect for fall!


Sharon September 12, 2012 at 2:04 am

My mouth is watering as I look at your pictures!


Melissa@EyesBigger September 12, 2012 at 2:49 am

I haven’t had chocolate zucchini cake since I was a little girl. My mom used to make it all the time for us. The pumpkin spice icing would be soooo good on it!


Jacquee September 12, 2012 at 8:51 am

I just love all the spices in these recipes. I have had zucchini cake, but not with chocolate – and I put chocolate in just about everything. I picture having this with a warm mug of chai.


Paula September 12, 2012 at 10:08 pm

This sounds like a great way to get more vegetables into my diet.


Baker Street September 12, 2012 at 10:36 pm

Chocolate Zucchini are such a lovely combination. They really compliment each other so well but I’m totally in love with your pumpkin frosting here. It sounds incredible, Paula.


Sue {munchkin munchies} September 14, 2012 at 10:39 am

The pumpkin pie spice frosting sounds so amazing! It really IS the “icing on the cake” in this instance:) Your cake looks delicious!


Sharon September 18, 2012 at 2:10 pm

It is in the oven and smelling wonderful.. as I watch the snow blow! Think you could turn it into one of those “Holiday Scents” candles for the house?


luv what you do October 19, 2012 at 8:53 pm

I only have 1 word-YUM!!!


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