Moist Carrot Zucchini Cake with Cream Cheese Frosting

Ingredients:
1 1/2 cups grated carrots
1 cup grated zucchini
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
3/4 cup granulated sugar
3/4 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup chopped walnuts for garnish (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine the vegetable oil, granulated sugar, and brown sugar. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, zucchini, and chopped walnuts (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until creamy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Garnish with chopped walnuts, if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 10 servings