Garden Carrot and Zucchini Cake

• soft light‑brown sugar↗200g
• eggs↗2

  beaten

• sunflower oil↗200ml
• spelt flour↗200g
• baking soda↗¾ ч. л.
• baking powder↗¾ ч. л.
• ground cinnamon↗¾ ч. л.
• ground ginger↗½ ч. л.
• carrot↗200g

  grated

• vanilla extract↗¼ ч. л.
• golden fine sugar↗100g
• eggs↗2

  beaten

• sunflower oil↗125ml
• spelt flour↗225g
• baking soda↗¾ ч. л.
• розпушувач↗¾ ч. л.
• місцезмішана спеція¾ ч. л.
• кабачки↗250g

  натерті

• масло↗50g

  м'яке

• сливочний сир↗250g
• цукрова пудра↗600g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C for convection) or set the gas to 4. Line four 20 cm round baking tins with parchment paper (you can use two tins, first baking the carrot layers, then the zucchini layers).

2. 2

   For the carrot layers, combine the sugar, eggs and oil in a large bowl. Using an electric mixer, beat until smooth. Sift the flour, baking soda, baking powder, ground cinnamon and ground ginger, and gently fold into the mixture. Add the grated carrot, a pinch of salt and vanilla extract, and mix until combined.

3. 3

   Divide the carrot batter evenly between two prepared tins. Bake for 20‑25 minutes until the top is golden and the cake springs back to the touch. Let it rest in the tins for a few minutes, then turn out onto a rack to cool.

4. 4

   While the cakes cool, prepare the zucchini layers. In a large bowl combine the sugar, eggs and oil, and beat by hand. Sift the dry ingredients (flour, soda, baking powder, the mixed spice) and gently fold them into the batter. Add the grated zucchini and mix.

5. 5

   Pour the zucchini batter into the remaining two tins and bake for 20‑25 minutes until golden. Cool in the tins, then turn out onto a rack to cool completely.

6. 6

   For the frosting, place soft butter in a bowl and beat with an electric mixer until smooth. Add the soft cream cheese and beat again. Sift the powdered sugar and gradually fold it in, beating until the frosting is light and homogeneous.

7. 7

   Assemble the cake: place the first layer and spread a thin layer of frosting, repeat, alternating carrot and zucchini layers. After the final layer, cover the whole cake with the remaining frosting and smooth. Garnish with chopped nuts and serve. Store the cake in an airtight container for up to 2 days.