Directions:
1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients: In another bowl, mix the vegetable oil, granulated sugar, and brown sugar. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Incorporate and Fold: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the grated carrots, zucchini, and chopped walnuts (if using).
5. Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. Prepare Frosting: Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
8. Assemble and Frost: Once the cakes are completely cool, spread a layer of frosting on one cake layer. Place the second layer on top and spread the remaining frosting over the top and sides of the cake. Garnish with chopped walnuts if desired.
Nutritional Info:
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Calories: 450 kcal | Servings: 10 servings
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