Zucchini and carrot cake with cinnamon and creamcheese

Say:vegetables, think: cake!
Maybe we're not talking about onion or tomatoes, but zucchini and carrot, why not? They taste great together.


3 oz. grated zucchini
3,75 oz grated carrot
8 oz. plain four
2 eggs
5 tablespoons oil
2 teaspoons baking powder
1 teaspoon cinnamon
o,75 cup brown sugar

Three easy steps:
Mix eggs, zucchini, carrot and sugar in a large bowl.
Add sifted flour with cinnamon and baking powder.
Mix everything using spoon and pour batter into prepared pan (about 8x8 inches).
Bake in 350 degrees F/180 Celsius for 30 minutes. Toothpick shoud come out clean from the cake.
When cake is cooled, it's time to make a topping.


And for topping:
8 oz. creamcheese
0,5 cup icing sugar
1 tablespoon soft butter
1 teaspoon vanilla extract
1 teaspoon lemon juice

Hm. I should say "it's making by itself". You're only putting everything into a bowl and turning on a machine, which is mixing it.
I wanted my topping to be "more zucchini-like". That's why it's green.