Carrot Zucchini Cake

Cooking spray 1½ cups unbleached all-purpose flour ½ cup whole wheat flour 1½ tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon freshly ground nutmeg 6 ounces carrots, peeled, cored, cut to fit feed tube 6 ounces zucchini, trimmed and cut to fit feed tube 4 large eggs ¾ cup granulated sugar ¾ cup packed brown sugar ¾ cup vegetable oil (flavorless such as canola) 1 teaspoon pure vanilla extract ¾ cup chopped nuts (pecans or walnuts) – optional ½ cup raisins

Arrange rack in center of oven. Preheat oven to 350˚F. Evenly coat a 10-inch Bundt-type pan with cooking spray. Place both flours, cocoa powder, baking powder, baking soda, cinnamon, ginger, and nutmeg in a medium bowl and stir to blend. Reserve. Assemble food processor work bowl with shredding disc. Use medium pressure to shred carrots and zucchini. Reserve. Place eggs and both sugars in Mixing bowl of Stand Mixer fitted with the flat mixing paddle. Set timer for 2 minutes and mix on Speed 4. With mixer on Speed 2, add oil in a slow, steady stream and mix until emulsified, about 1 minute; add vanilla and mix to blend in. Scrape the bowl and mixing paddle with a spatula. Add dry mixture, shredded vegetables, nuts, and raisins to the bowl. Mix on Speed 1 until just blended, about 30 to 40 seconds. Scrape bowl and paddle and mix again for 30 seconds. Spoon evenly into the prepared pan. Bake in the preheated 350˚F oven for 55 to 65 minutes, until a tester comes out clean when inserted in the cake. Let cool in pan on a rack for 20 minutes. Turn out of pan and cool completely before frosting or cutting. Cake may be frosted using a half recipe of Cream Cheese Frosting to which 2 to 3 teaspoons of milk or cream have been added to make a thick “drizzle”, or dusted with powdered sugar before serving.