Moist Carrot Zucchini Cake with Cream Cheese Frosting

Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until creamy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Garnish with chopped walnuts, if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 10 servings