Carrot Zucchini Cake

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Time to Prepare this Recipe 40 minutes Prep: 10 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 717 calories per serving view nutrition facts
# of servings this recipe makes 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 40.0g61%
 Saturated Fat 12.0g62%
 Trans Fat 0.0g
Cholesterol 106mg35%
Sodium 522mg22%
Total Carbohydrate 89.0g30%
 Dietary Fiber 2.0g6%
 Sugars 74.0g
Protein 5.0g11%
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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