Zucchini Carrot Cake
For the Cake
  • 1 cup of all-purpose flour
  • ½ cup of whole wheat flour
  • 1 tsp baking powder
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  • 1 cup shredded zucchini
  • 1½ c shredded carrot
  • 2 eggs
  • ¾ cup brown sugar
  • ¼ cup extra virgin olive oil
  • ¼ cup honey
  • ¼ cup plain applesauce
  • 1 tsp vanilla
  • ½ cup golden raisins
  • ½ cup chopped walnuts
For the Frosting
  • 8 ounces Mascarpone Cheese
  • 1 cup powdered sugar
  • ½ tsp vanilla
  • 1 - 2 Tb milk
  1. To begin, preheat your oven to 350 degrees. Grease a 9x13 cake pan, and set aside.
  2. In a bowl, combine the flours, baking powder, ground ginger, cinnamon, and sea salt. Stir those together and set aside. Trim the ends off of your washed zucchini. Do the same with a few carrots. Shred these with a grater or your food processor. You will need a cup of shredded zucchini and a cup and a half of shredded carrot. Set those aside for the time being.
  3. In your mixing bowl, combine the eggs, brown sugar, extra virgin olive oil, honey, plain applesauce and honey. Beat those together until smooth. Add in your flour mixture and beat until smooth.
  4. Fold in the zucchini and carrots, along with the golden raisins and walnuts. Spread the batter into your cake pan and bake for 25 minutes or until the cake tests done in the center with a toothpick.
  5. Cool the cake completely in the pan.
  6. For the frosting, beat the Mascarpone cheese, powdered sugar and vanilla until smooth. Mix in a tablespoon or two of milk to make it a smooth, spreading consistency. Spread the frosting across the top of the cake.
  7. Enjoy!
Recipe by Cosmopolitan Cornbread at https://cosmopolitancornbread.com/zucchini-carrot-cake/