Using both carrots and zucchini gives this cake a unique flavor. It's very moist and tasty! Decorate with maraschino cherries.
Ingredients
- all-purpose flour: 1 cup
- whole wheat flour: 1 cup
- white sugar: 1 cup
- ground cinnamon: 2 tsp
- salt: 1 tsp
- baking soda: 1 tsp
- ½ cups vegetable oil: 1 piece
- carrot: 1 cup (grated)
- zucchini: 1 cup (grated)
- eggs: 4 piece
- honey: 0.5 cup
- confectioners' sugar: 1 pack (16 ounce pack)
- pineapple, well: 1 cup (drained, crushed)
- cream cheese: 1 pack (8 ounce pack, softened)
- walnuts: 0.5 cup (chopped)
- unsalted butter: 0.25 cup (softened)
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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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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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.
