Zucchini Carrot Cake (Print Version)

# Ingredients:

01 - 2 cups carrots, shredded.
02 - 2 cups zucchini, shredded and drained.
03 - 4 eggs.
04 - 2 tablespoons vanilla extract.
05 - 1 cup canola oil.
06 - 1 cup brown sugar.
07 - 3/4 cup sugar.
08 - 1 orange, zested.
09 - 1 cup pistachios, chopped.
10 - 2 cups Gluten Free 1.1 baking flour.
11 - 1 1/2 tablespoons baking powder.
12 - 1 teaspoon baking soda.
13 - 1 teaspoon cinnamon.
14 - 1/4 teaspoon nutmeg.
15 - 1/2 teaspoon allspice.
16 - 1 teaspoon kosher salt.
17 - 16 oz cream cheese, room temperature.
18 - 8 tablespoons butter, room temperature.
19 - 1 teaspoon vanilla extract.
20 - 1/2 teaspoon pistachio extract (optional).
21 - 4 cups powdered sugar.
22 - Chopped pistachios for garnish.

# Instructions:

01 - Heat oven to 350°F. Prepare pans with spray.
02 - Drain zucchini well using strainer or cheesecloth.
03 - Beat eggs, oil, sugars, vanilla, orange zest. Mix on high 3 minutes.
04 - Combine dry ingredients separately.
05 - Add dry to wet ingredients. Mix just until combined. Fold in carrots and zucchini.
06 - Bake 35-45 minutes until done.
07 - Mix all ingredients until smooth. Frost cooled cake. Garnish with pistachios.

# Notes:

01 - Use high-quality extracts for best flavor.
02 - Can use regular flour instead.
03 - Drain zucchini very well.
04 - Can make cake layers ahead.
05 - Makes two 8" rounds or one 9x13.
06 - Great way to use garden vegetables.

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