Zucchini Carrot Cake with Mapel Brown Sugar Frosting

Indulge in a moist and spicy Zucchini Carrot Cake smothered in a dreamy layer of Cream Cheese Frosting with a hint of maple and brown sugar

If you are a  fan of Carrot Cake this recipe has the surprise element of zucchini in it. The zucchini makes the cake moist. And, moist means delicious.

Zucchini Carrot Cake

adapted from TasteofHome

• 2 eggs
• 1 cup sugar
• 2/3 cup canola oil
• 1 1/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup shredded carrots
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts

1. Beat sugar and eggs until frothy. Whisk in canola oil.
2. Combine flour, baking powder, baking soda, spices and salt in a separate bowl. Beat into egg mixture until well combined.
3. Fold in carrots, zucchini and walnuts.
4. Pour into 2 greased 8 inch round cake pans. Bake at 350ºF for 25 minutes or until toothpick inserted in center comes out clean.
5. Let cool 5-10 minutes before removing from pans. Cool completely before frosting.

Maple-Brown Sugar Frosting

• 1 (8oz) package cream cheese, softened
• 1/4 cup butter, softened
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla

1. Cream together cream cheese, butter and brown sugar. Beat in maple syrup and vanilla until well blended. Spread onto cooled cake.

* This has a very light maple and brown sugar flavor. Feel free to add more of either to suite your taste.

This is the perfect cake to enjoy that fall produce. Enjoy!