Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 2 tsp (5g) ground cinnamon
  • ½ tsp (2g) ground nutmeg
  • ½ tsp (3g) salt
  • ¾ cup (175ml) neutral vegetable oil
  • 3 large eggs (150g)
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (170g) finely shredded carrots
  • 1 ½ cups (170g) finely shredded zucchini (unpeeled)
  • 8 oz (225g) full-fat cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper. Grate carrots and zucchini using the fine side of the grater.
  2. In a bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, beat eggs, oil, and vanilla until emulsified.
  3. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined; avoid overmixing.
  4. Gently fold in the shredded carrots and zucchini. Pour the batter into the prepared pan and smooth the top with a spatula.
  5. Bake for 30–35 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool completely in the pan.
  6. Prepare frosting by beating softened cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla. Whisk in heavy cream if necessary for a spreadable consistency.