Moist Carrot Zucchini Cake with Cream Cheese Frosting Ingredients: 1 1/2 cups grated carrots 1 cup grated zucchini 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup vegetable oil 3/4 cup granulated sugar 3/4 cup brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup chopped walnuts (optional) For the Cream Cheese Frosting: 8 oz cream cheese, softened 1/2 cup unsalted butter, softened 1 cup powdered sugar 1 teaspoon vanilla extract 1/4 cup chopped walnuts for garnish (optional) In a bowl, cream together butter and brown sugar. Mix in vanilla and milk. Gradually blend in flour until smooth. Stir in mini chocolate chips. Form into small balls (about 1-inch in diameter) and freeze for about 1 hour or until firm. Prepare Brownies: Prepare the brownie mix according to package instructions. Spread the mixture in a thin layer on a baking sheet and bake as directed. Allow to cool completely, then cut into small squares. Assemble Bombs: Wrap each frozen cookie dough ball with a brownie square, forming a smooth ball. If necessary, add more brownie pieces to ensure the cookie dough is fully encased. Freeze again for 15-30 minutes. Coat with Chocolate: Melt the chocolate chips with coconut oil, stirring until smooth. Using a fork, dip each brownie bomb into the melted chocolate to coat thoroughly. Place on a parchment-lined tray to set. Chill to Set: Chill the coated bombs in the refrigerator until the chocolate is firm, about 30 minutes. Notes Ensure the flour is heat-treated to make it safe for consumption since the cookie dough will not be baked. Cookie dough can be adjusted for sweetness or flavor additions like nuts or other types of chips. For the Crust: [...]