Ingredients:

  • 2 cups all-purpose flour (250g)
  • 1 cup brown sugar, packed (200g)
  • 1 tsp baking soda (5g)
  • 2 tsp ground cinnamon (5g)
  • 1/2 tsp ground ginger (1g)
  • 1/2 tsp salt (3g)
  • 3/4 cup vegetable oil (180ml)
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract (5ml)
  • 1 1/2 cups shredded carrots (170g)
  • 1 1/2 cups shredded zucchini (170g), squeezed dry
  • 1/2 cup chopped walnuts (60g)
  • 8 oz cream cheese, softened (225g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3 cups powdered sugar (360g)
  • 1 tsp vanilla extract (5ml)
  • 1 tsp lemon juice (5ml)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your 9-inch springform pan.
  2. Grate the carrots and zucchini using the medium holes of a box grater.
  3. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess water to prevent a soggy center.
  4. In a medium bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt.
  5. In a separate larger bowl, beat the eggs, oil, and vanilla until emulsified.
  6. Slowly stir the dry ingredients into the wet mixture until just combined.