Prep Time::35 mins
Cook Time::30 mins
Additional Time::30 mins
Total Time:: 1 hr 35 mins
Servings::16
Yield::1 (3-layer) 8-inch cake
Ingredients
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Cake:
1 cup all-purpose flour
1 cup whole wheat flour
1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups vegetable oil
1 cup grated carrot
1 cup grated zucchini
4 large eggs
½ cup honey
Frosting:
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 unsalted butter, softened
2 teaspoons vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
To make the cake: Mix all-purpose flour, whole wheat flour, sugar, cinnamon, salt, and baking soda together in a bowl.
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.
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.
Meanwhile, make the frosting: Beat confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla in a large bowl with an electric mixer until smooth.
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 9×13-inch pan.