adapted from: Better Homes and Gardens
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. cinnamon
pinch of nutmeg
2 eggs, slightly beaten
1 1/2 c. shredded carrot (about 3 med.)
1 c. shredded zucchini
3/4 c. packed light brown sugar
1/2 c. canola oil
1/4 c. honey
1 tsp. vanilla
1/2 c. chopped walnuts, opt.
Preheat oven to 350 degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg. In another large bowl, combine the remaining ingredients; add to dry ingredients and stir together until just combined. Do not over mix. Pour batter into a greased 9x13-inch baking pan. Bake for 24-25 minutes or until the top springs back when lightly touched or a toothpick inserted in the center comes out clean. Cool completely. Frost with Lemon Cream Cheese Frosting.
Lemon Cream Cheese Frosting
4 Tbl. unsalted butter, room temperature
4 oz. cream cheese, room temperature
grated zest of 1 lemon
pinch of salt
1 1/2 c. powdered sugar
1/2 tsp. lemon extract, opt.
Cream together butter, cream cheese, lemon zest and salt. Add the powdered sugar, 1/2 cup at a time, beating until smooth and creamy. Mix in lemon extract, if desired. If your frosting is too thick, you can add some lemon juice or milk. I did not need to add any liquid. Spread over cooled cake.
Jenn's Notes: The zucchini I used was more watery than usual and I ended up squeezing out the excess water before adding it to the batter.