Carrot-Zucchini Cake | The Best Recipes

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Carrot-Zucchini Cake

"Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
• Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
• 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.
• Divide batter evenly among prepared cake pans.
• 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.
• 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.

Notes :

• This can also be baked in a 9x13-inch baking pan.

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