Moist Carrot Zucchini Cake with Cream Cheese Frosting

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat together the eggs and sugar until smooth. Add oil and vanilla extract, and mix until well combined.
Gradually stir the dry ingredients into the wet mixture just until combined. Do not overmix.
Fold in the grated carrots, zucchini, and nuts (if using).

Pour the batter evenly into the prepared cake pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

In a large bowl, beat the softened cream cheese and butter together until creamy and smooth.
Gradually add the powdered sugar, about ½ cup at a time, beating after each addition until the frosting is light and fluffy.
Mix in vanilla extract and a pinch of salt until incorporated.