Name: Carrot-Zucchini Cake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: White sugar - 1 cup; All-purpose flour - 1 cup; Whole wheat flour - 1 cup; Ground cinnamon - 2 teaspoons; Salt - 1 teaspoon; Baking soda - 1 teaspoon; Vegetable oil - 1 ½ cups; Eggs - 4; Grated carrot - 1 cup; Grated zucchini - 1 cup; Honey - ½ cup; Confectioners' sugar - 1 (16 ounce) package; Crushed pineapple, well drained - 1 cup; Cream cheese, softened - 1 (8 ounce) package; Chopped walnuts - ½ cup; Butter, softened - ¼ cup; Vanilla extract - 2 teaspoons

Ingredients for - Carrot-Zucchini Cake

1. White sugar 1 cup

2. All-purpose flour 1 cup

3. Whole wheat flour 1 cup

4. Ground cinnamon 2 teaspoons

5. Salt 1 teaspoon

6. Baking soda 1 teaspoon

7. Vegetable oil 1 ½ cups

8. Eggs 4

9. Grated carrot 1 cup

10. Grated zucchini 1 cup

11. Honey ½ cup

12. Confectioners' sugar 1 (16 ounce) package

13. Crushed pineapple, well drained 1 cup

14. Cream cheese, softened 1 (8 ounce) package

15. Chopped walnuts ½ cup

16. Butter, softened ¼ cup

17. Vanilla extract 2 teaspoons

How to cook deliciously - Carrot-Zucchini Cake

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

Divide batter evenly among prepared cake pans.

5 . Stage

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.

6 . Stage

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.