Lori O'Neill Harpel Recipe ♯ Carrot-Zucchini Cake

Using both carrots and zucchini gives this cake a unique flavor. Very moist and very tasty! Decorate with maraschino cherries.

Ingredients

• 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

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2. Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
3. 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. Divide batter evenly among prepared cake pans.
5. 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. 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.

Nutrition Facts

• calories740.4
• carbohydrateContent86.7 g
• cholesterolContent92.7 mg
• fatContent42.8 g
• fiberContent2.6 g
• proteinContent7.1 g
• saturatedFatContent11.7 g
• sodiumContent413.8 mg
• sugarContent68.8 g