Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg until well combined.
Step 3: Combine Wet Ingredients
In another bowl, mix together 1/2 cup of vegetable oil, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar. Add 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined, taking care not to overmix.
Step 5: Add Vegetables and Nuts
Fold in 1 1/2 cups of grated carrots, 1 cup of grated zucchini, and 1/2 cup of chopped walnuts (if using) into the batter until evenly dispersed.
Step 6: Divide and Bake the Batter
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes. Afterward, turn them out onto a wire rack to cool completely.
Step 8: Prepare the Cream Cheese Frosting
In a mixing bowl, beat together 8 oz of softened cream cheese and 1/2 cup of softened unsalted butter until smooth. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, beating until the mixture is creamy.
Step 9: Frost the Cake
Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake evenly.
Step 10: Garnish and Serve
If desired, garnish the cake with 1/4 cup of chopped walnuts on top. Cut into slices and serve.
Notes
Note 1: Storage
Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Note 2: Grating Vegetables
For best results, use a box grater or a food processor to grate the carrots and zucchini finely.
Note 3: Adding Flavor
Feel free to experiment with additional spices like ginger or cardamom for added flavor in the cake.
Note 4: Substitutions
You can substitute applesauce for some of the oil for a lower-fat version, or use different types of nuts or dried fruits for variation.
