Carrot-Zucchini Cake

Using both carrot and zucchini gives this tasty 3-layer cake covered in walnut cream cheese frosting extra moisture and a unique flavor.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 740 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• ½ cup chopped walnuts
• 1 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1 cup grated zucchini
• 4 large eggs eggs
• ½ cup honey
• ¼ cup butter, softened
• 1 cup whole wheat flour
• 1 ½ cups vegetable oil
• 1 (16 ounce) package confectioners' sugar
• 1 cup grated carrot
• 1 cup crushed pineapple, well drained

Recipe Instructions

Step 1

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

Step 2

Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.

Step 3

Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.

Step 4

Divide batter evenly among prepared cake pans.

Step 5

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. Invert onto a wire rack; allow to cool completely, about 25 minutes.

Step 6

Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.