Carrot Zucchini Cake with Cream Cheese Frosting

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, beat the eggs, oil, sugar, and vanilla extract until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, zucchini, and walnuts.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and smooth.
Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the entire cake. Garnish with chopped walnuts if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 12 servings