Zucchini Carrot Cake Recipe

Ingredients (17)

• 2 1/2 cups (319 grams) all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (215 grams) vegetable oil (neutral flavor)
• 2 cups (402 grams) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini (about 2 small zucchini)
• 1 1/2 cups shredded carrots (about 4 medium carrots)
• 1/2 to 1 cup toasted chopped pecans
• 8 ounces (226 grams) cream cheese, softened
• 1/2 cup (113 grams) unsalted butter, softened
• 3 1/2 cups (400 grams) powdered sugar
• 1 1/2 teaspoons vanilla extract