Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.
- 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 ½ cups vegetable oil
- 4 large eggs eggs
- 1 cup grated carrot
- 1 cup grated zucchini
- ½ cup honey
- 1 (16 ounce) package confectioners’ sugar
- 1 cup crushed pineapple, well drained
- 1 (8 ounce) package cream cheese, softened
- ½ cup chopped walnuts
- ¼ cup butter, softened
- 2 teaspoons vanilla extract
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.
Preparation time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Servings: 12 – Yield: 1 3-layer cake