Moist Carrot Zucchini Cake with Cream Cheese Frosting

Indulge in the perfect blend of moist carrot and zucchini cake topped with creamy cream cheese frosting. This decadent dessert is sure to satisfy your sweet cravings!

Ingredients:

1 1/2 cups grated carrots
1 cup grated zucchini
1 cup crushed pineapple, drained
3/4 cup vegetable oil
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F and grease a 9×13 inch baking pan.
In a large bowl, mix together carrots, zucchini, pineapple, oil, sugar, eggs, and vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually mix dry ingredients into wet ingredients until well combined.
Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Allow cake to cool completely before frosting.