Ingredients
Cake:
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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 ½ cups vegetable oil
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1 cup grated carrot
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1 cup grated zucchini
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4 large eggs
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½ cup honey
Frosting:
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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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½ cup chopped walnuts
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¼ cup unsalted butter, softened
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2 teaspoons vanilla extract
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
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To make the cake: Mix all-purpose flour, whole wheat flour, sugar, cinnamon, salt, and baking soda together in a bowl.
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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.
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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.
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Meanwhile, make the frosting: Beat confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla in a large bowl with an electric mixer until smooth.
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Spread frosting over the top of each cooled cake layer. Stack layers, then frost sides and top.
Recipe Tip
This can also be baked in a 9x13-inch pan.
Nutrition Facts (per serving)
559 | Calories |
32g | Fat |
66g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 559 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 7g | 34% |
Cholesterol 68mg | 23% |
Sodium 280mg | 12% |
Total Carbohydrate 66g | 24% |
Dietary Fiber 2g | 7% |
Total Sugars 53g | |
Protein 5g | 10% |
Vitamin C 4mg | 4% |
Calcium 40mg | 3% |
Iron 1mg | 7% |
Potassium 173mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.