Carrot and zucchini cake

The main ingredients of this cake are zucchini and carrots. Cream for the cake is made from cream cheese.

Ingredients

• Medium-sized carrots - 2 pcs.
• Zucchini yellow - 2 pcs.
• Green zucchini - 2 pcs.
• Vegetable oil - 0.75 cups
• Eggs (lightly beaten) - 4 pcs.
• Flour - 2 cups
• Sugar - 2 cups
• Baking powder - 2 tsp
• Ground cinnamon - 1 tsp
• Salt - 0.5 tsp
• Soda - 0.5 tsp
• Roasted walnut (chopped) for serving
• For cream:
• Cream cheese - 240 g
• Butter (softened) - 100 g
• Vanilla - 2 tsp
• Powdered sugar - 5-6 cups (to taste)

Directions

1. Leave the eggs at room temperature for 30 minutes. Prepare cream. In a large bowl, combine cream cheese, butter and vanilla, beat with a mixer until fluffy. Then add the required amount of powdered sugar to make a thick cream. Cover and refrigerate.
2. Grate carrots and zucchini on a fine grater (about 3 cups).
3. Grease two heat-resistant round forms with a diameter of 22 cm with oil. Set aside.
4. Turn on the oven to preheat to 180 degrees.
5. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and baking soda; set aside.
6. In another bowl, mix eggs, chopped carrots with zucchini and vegetable oil. Pour this mixture into flour, mix well. Pour the batter into the prepared pans, smooth the top with a spatula.
7. Place the molds in a preheated oven and bake the cakes for 35-40 minutes, until a clean wooden stick when pierced. Remove the cake tins from the oven and let rest at room temperature for 10 minutes.
8. With a knife, walk along the edge of each form, carefully remove the cakes from the forms. Let the cakes cool on a wire rack for a couple of hours.
9. Lubricate one cake with cream, put the second cake on top, also grease with cream.
10. Spread the rest of the cream generously on the sides of the cake. Sprinkle the sides of the carrot and zucchini cake with nuts.
11. Let the carrot and zucchini cake rest in the refrigerator for 8-24 hours.