Ingredients

The following ingredients have 9 Servings
  • 3/4 cup light brown sugar (, packed)
  • 3/4 cup granulated sugar
  • 1/2 cup oil ((vegetable or canola oil))
  • 1/2 cup Greek yogurt
  • 2 large eggs (, slightly beaten)
  • 1 teaspoon vanilla extract
  • 1 cup carrot (, grated (about 2 medium size carrots))
  • 1 cup grated zucchini ((about 1 medium size zucchini))
  • 1/2 cup chopped walnuts ((optional))
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 ounces cream cheese
  • 3 Tablespoons butter (, softened)
  • 1/2 teaspoon lemon juice
  • 1 3/4 cups powdered sugar

Instruction

  • Preheat oven to 350 degrees F.
  • Squeeze excess liquid out of the grated zucchini and carrot.
  • In a large bowl, whisk together the sugars and oil. Add eggs, Greek yogurt and vanilla and stir to combine.
  • Fold in the carrot, zucchini, and walnuts (if using).
  • In another bowl whisk together the flour, baking powder, baking soda, ginger, cinnamon and salt.
  • Add the flour mixture to the wet mixture and stir just until combined. Don’t over mix.
  • Spread batter evenly into a lightly greased 9x13'' baking pan
  • Bake for about 22-26 minutes or until a toothpick inserted in center comes out clean.
  • Cool completely before frosting.