Ingredients:

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper circles.
  2. Whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. In a separate medium bowl, whisk together eggs, oil, and vanilla until just combined.
  4. Pour the wet ingredients into the dry mixture. Mix on low speed (or by hand) until just combined. Do not overmix.
  5. Gently fold in the drained, grated zucchini, drained crushed pineapple, and nuts (if using) using a spatula.
  6. Divide batter evenly between prepared pans. Bake for 35–45 minutes, or until a wooden skewer inserted into the centre comes out clean.
  7. Cool cakes in the pans for 15 minutes, then invert onto wire racks to cool completely before frosting.
  8. For the frosting, beat the softened cream cheese and butter together until completely smooth and lump-free.
  9. Gradually add the sifted confectioners’ sugar, beating on low, then increasing speed to medium until fluffy.
  10. Mix in vanilla and salt. If the frosting is too soft, chill briefly and re-whip.
  11. Once cakes are completely cool, frost and stack the layers to complete the Pineapple Zucchini Cake with Cream Cheese Frosting.