Carrot-Zucchini Cake

By Lori O'Neill Harpel

4.67 / 5

30min

30min

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1 cup white sugar
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups vegetable oil
4 large eggs
1 cup grated carrot
1 cup grated zucchini
½ cup honey
1 (16 ounce) package confectioners' sugar
1 cup crushed pineapple well drained
1 (8 ounce) package cream cheese softened
½ cup chopped walnuts
¼ cup butter softened
2 teaspoons vanilla extract