Pumpkin Zucchini Cake

Zucchini and pumpkin added to this cake make it magnificently moist. It was such a big hit – it’s now a contender for Thanksgiving! 

For the cake:

• 3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 4 large eggs
• 1 cup canola oil
• 1 cup granulated sugar
• 3/4 cup light brown sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup canned pumpkin

1. Preheat oven to 350º, grease and line 2 round 9″ cake pans with parchment paper – set aside.
2. In a medium bowl, whisk flour, baking soda, salt, baking powder, cinnamon, and nutmeg together.
3. In a large bowl with an electric mixer, beat eggs, oil, sugar, brown sugar, vanilla, zucchini, and pumpkin. Add the flour mixture until well combined.
4. Divide into cake pans and bake for 25 to 30 minutes. Test with a toothpick. Cool on a wire rack for 20 minutes, turn cakes out of pans, and let cool completely.

For the frosting:

• 8 0z. cream cheese, softened
• 1/4 cup butter, melted
• 5 cups confectioner’s sugar
• 2 tablespoons milk

1. Beat cream cheese and melted butter until smooth. Add confectioner’s sugar and milk.
2. With a serrated knife, slice cake layers in half. Spread 3/4 cup of frosting on each layer, and top with the next. Store cake in the refrigerator.