Zucchini Carrot Cake with Cream Cheese Frosting

A peaking zucchini harvest means yet another dessert recipe! Sadly but thankfully, the zukes are calming down a bit, but don't be fooled, they are still coming out of places where the 'sun don't shine.' Here is a simple recipe that I hope you'll enjoy.

The Cake: Carrot cake box mix. Make the cake according to package instructions. I added nearly 2 cups of finely grated zucchini.

The Frosting:
Adapted from Janni's

2 (8 oz) packages of cream cheese, softened
6 tablespoons unsalted butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, mix together the cream cheese and butter until creamy. Blend in the vanilla, then gradually stir in the confectioners' sugar. After the cake has been cooled and frosted, store in refrigerator.

Photo.