Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting

While I always tweak some- this is just awesome. Moist, dense, flavorful. I can also see future alterations to try to “health it up” a bit more. I used fresh pineapple and juice, coconut oil, and slightly less sugar. I did use regular I bleached white bread flour because that’s what I had on hand. Made two 8” rounds instead of a sheet. Still the cake was fabulous. Frosting changes made inadvertently (due to not paying attention to the butter ratio-) ended up being equal parts butter and cream cheese. Then added maybe a cup of powdered sugar and a bit of cream and vanilla, plus coconut extract for fun. I couldn’t resist and I normally don’t care much for desserts.

Dry and could use more spice.

This was moist and delicious.  I like the amount of vegetables and fruit in this "healthy" cake recipe.  I reduced the sugar by 1/4 cup and it was still sweet.  Storing brown sugar is a pain, because it gets hard, so I used all white sugar and added 1TBS of molasses.  Next time will try using melted butter instead of oil and maybe reduce it to 1/4 cup and replace the other 1/4 cup with mashed banana.  For some reason, I want to try adding raisins soaked in rum.  Will make this again and again.  

Hands down the best cake I've ever made. Everyone I serve these too have been blown away. They can't believe *I* made these.

This is a great recipe. I love that it uses both carrots and zucchini and whole wheat. I made this into 18 cupcakes and baked for about 24 min. I used an 8 oz. can crushed pineapple which was perfect. I figured I'd need more frosting for cupcakes so doubled it and used a half stick of butter and it was the perfect consistency and level of tang from the cheese. It would probably be fine with the smaller amount of butter but doubling it made it perfect.

I love carrot cake and was intrigued by the inclusion of zucchini, but as sheet cakes are pointless I doubled the recipe and baked this in two 9-inch round pans for a proper layer cake.  I did use whole-grain flour (as always) but opted for soft white wheat, and let the batter sit overnight to allow it to fully absorb the liquid.  I also used granulated honey and sucanat in place of white and brown sugar, respectively.  I didn't have enough pineapple and so used some juice to make up the difference.  The oil, eggs and liquid softened the bran to allow for a nice rise and tall layers that were moist and spongy.  I had to triple the frosting (with equal parts cream cheese and butter but sweetened just to taste) to have enough for filling and covering the top and sides; though it was still a little thin.  In all the cake made for 20 respectably-sized wedges (cut into 10 large slices to keep it together and each slice cut in half upon serving).  I give 4 stars for flavor but withhold one for making it a sheet cake and being miserly with the frosting.  So far it's been great and I may make this for Easter.