Carrot Zucchini Cake

This carrot and zucchini cake is three layers of absolute deliciousness! The walnut cream cheese frosting adds extra moisture and a unique flavor.

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 559 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 4 eggs
• 1 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1 cup grated zucchini
• 1 cup whole wheat flour
• 1 (16 ounce) package confectioners' sugar
• 1 cup grated carrot
• 1 cup crushed pineapple, well drained
• 0.5 cup chopped walnuts
• 0.5 cup honey
• 0.25 cup butter, softened
• 1.5 cups vegetable oil

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

Step 2

Make the cake: Mix all-purpose flour, whole wheat flour, sugar, cinnamon, salt, and baking soda together in a bowl.

Step 3

Beat oil, carrots, zucchini, and eggs in a large bowl with an electric mixer on low speed until well blended. Beat in honey. Stir in flour mixture gradually, then beat on medium speed until batter is smooth, about 3 minutes. Divide batter evenly among the prepared cake pans.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes, then invert onto a wire rack and allow to cool completely, about 25 more minutes.

Step 5

Meanwhile, make the frosting: Beat confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla in a large bowl with an electric mixer until smooth.

Step 6

Spread frosting over the top of each cooled cake layer. Stack layers, then frost sides and top.