Zucchini Carrot Sheet Cake in 45 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 10x15 inch sheet pan and line it with parchment paper.
2. Grate the zucchini and carrots using a medium hole grater.
3. In a medium bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
4. In a larger bowl, beat eggs, oil, and vanilla extract until smooth and slightly pale.
5. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined.
6. Stir in the shredded zucchini and carrots.
7. Pour batter into the prepared pan, spread evenly, and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
8. Cool the cake completely in the pan on a wire rack.
9. Beat softened cream cheese and butter together until velvety. Gradually add powdered sugar and vanilla, whipping on high until fluffy.
10. Spread frosting in a thick, even layer across the cooled cake using an offset spatula.