Follow these simple steps to create Moist Carrot Zucchini Cake that will wow your taste buds:

1. Preheat your oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
2. Prepare the vegetables: Grate the zucchinis and carrots, placing them in a clean towel to wring out excess moisture.
3. Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Mix wet ingredients: In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
5. Combine ingredients: Gradually add the wet mixture to the dry mixture, stirring gently until just combined. Avoid overmixing.
6. Fold in vegetables: Add the grated zucchini and carrots, and gently fold them into the batter. Add nuts if you’re using them.
7. Pour into the pan: Transfer the batter into the prepared baking pan, spreading it evenly.
8. Bake: Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool down: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
10. Frost (optional): Once cooled, top with cream cheese frosting if desired, or serve plain for a lighter option.

These straightforward instructions will lead you to a cake that is both delectable and fulfilling.