Zucchini Carrot Pineapple Cake with Walnuts and Cream Cheese Frosting

For the cake:
Preheat oven to 350 degrees F.

Take two (8 inch) cake pans and line with parchment paper, then grease and flour the paper and the pan.

In a bowl or a mixer fitted with the paddle attachment add brown sugar, apple sauce, oil, eggs, vanilla, cinnamon, nutmeg (if using), baking soda and salt. Mix on medium until well blended. Add flour and mix until well incorporated. Add carrots, zucchini, walnuts, and drained pineapple. Mix well.

Split the batter evenly between two pans and bake for 55 minutes or until a tooth pick inserted in middle comes out clean. Let rest in the pans for 5 minutes and then remove cakes from pans to cooling rack. Cool until room temperature. Frost and refrigerate, flavor intensifies as cake refrigerates. See Frosting recipe below.

For the frosting:

Cream butter and cream cheese with a mixer until well incorporated.
Add vanilla and mix. Slowly add sifted powdered sugar until desired consistency is reached. Place in the refrigerator for 30 minutes to an hour to improve work ability. This recipe makes a softer frosting with 3 cups of powdered sugar. But refrigeration improves handling. I personally prefer my frosting not overly sweet. But you can adjust to your preference. Frost cake and enjoy!