Zucchini Carrot Cake
Description
This stunning zucchini carrot cake is decorated with a pineapple and walnut cream cheese frosting for three layers of absolute deliciousness!
Ingredients
•
1 cup all-purpose flour
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1 cup whole wheat flour
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1 cup white sugar
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2 teaspoons ground cinnamon
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1 teaspoon salt
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1 teaspoon baking soda
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1 1/2 cups vegetable oil
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1 cup grated carrot
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1 cup grated zucchini
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4 eggs
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1/2 cup honey
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1 (16 ounce) package confectioners' sugar
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1 cup crushed pineapple, well drained
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1 (8 ounce) package cream cheese, softened
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1/2 cup chopped walnuts
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1/4 cup butter, softened
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2 teaspoons vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2
To make the cake: Mix all-purpose flour, whole wheat flour, sugar, cinnamon, salt, and baking soda together in a bowl.
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.
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.
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.
6
Spread frosting over the top of each cooled cake layer. Stack layers, then frost sides and top.