Zucchini Carrot Cake

Ingredients

• 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
• 1.5 cups vegetable oil
• 1 cup grated carrot
• 1 cup grated zucchini
• 4 large eggs
• 0.5 cups honey

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

2. 2

   To make the cake: Mix all-purpose flour, whole wheat flour, sugar, cinnamon, salt, and baking soda together in a bowl.

3. 3

   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.

4. 4

   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.

5. 5

   Meanwhile, make the frosting: Beat confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla in a large bowl with an electric mixer until smooth.

6. 6

   Spread frosting over the top of each cooled cake layer. Stack layers, then frost sides and top.