Ingredients
16
16 servings
- •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 eggs
- •0.5 cup honey
- •1 (16 ounce) package confectioners' sugar
- •1 cup crushed pineapple, well drained
- •1 (8 ounce) package cream cheese, softened
- •0.5 cup chopped walnuts
- •0.25 cup butter, softened
- •2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- 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.
Nutritional Facts
Per 16 servings
- Calories: 559
- Carbohydrate: 66g
- Fat: 32g
- Fiber: 2g
- Protein: 5g
- Sugar: 53g
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