Carrot Zucchini Cake

40 minutes Prep: 10 minutes Cook: 30 minutes

717 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	large	eggs
1	cup	carrot	grated
1	cup	sugar
1	cup	zucchini	grated
2/3	cup	vegetable oil
1/4	cup	coconut	shredded
3/4	cup	flour, all-purpose
1	teaspoon	baking powder
1	teaspoon	baking soda
1	teaspoon	cinnamon
3/4	teaspoon	salt
1	package	cream cheese	4 oz
1/4	cup	butter
1	teaspoon	orange zest	grated
2	cups	powdered sugar
1	teaspoon	vanilla extract

Directions

CAKE: Preheat oven to 350F.

Grease and flour 9" pan. Beat eggs with sugar till frothy.

Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl and beat together till mixed batter will be thick.

Add carrots, zucchini and coconut.

Beat. Pour into pan. Bake at 350F for 30 min.

Frost when cool.

ICING: Beat cream cheese room temperature and butter together till creamy.

Beat in icing sugar, vanilla and orange rind till creamy.

Spread.

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Nutrition Facts

Serving Size 195g

Amount per Serving

Calories 717 50% of calories from fat

	% Daily Value*
Total Fat 40.0g	61%
Saturated Fat 12.0g	62%
Trans Fat 0.0g
Cholesterol 106mg	35%
Sodium 522mg	22%
Total Carbohydrate 89.0g	30%
Dietary Fiber 2.0g	6%
Sugars 74.0g
Protein 5.0g	11%

Vitamin A	73%		Vitamin C	9%
Calcium	5%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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