Carrot Zucchini Cake
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 | cup |
carrots
grated |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
zucchini
grated |
|
| ⅔ | cup |
vegetable oil
|
|
| ¼ | cup |
coconut
shredded |
*
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | package |
cream cheese
4 oz |
|
| ¼ | cup |
butter
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 2 | cups |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 237 | ml |
carrots
grated |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
zucchini
grated |
|
| 158 | ml |
vegetable oil
|
|
| 59 | ml |
coconut
shredded |
*
|
| 177 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 3.8 | ml |
salt
|
|
| 1 | package |
cream cheese
4 oz |
|
| 59 | ml |
butter
|
|
| 5 | ml |
orange zest
grated |
|
| 473 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
CAKE: Preheat oven to 350℉ (180℃).
Grease and flour 9" pan. Beat eggs with sugar until frothy.
Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl and beat together until mixed batter will be thick. Add carrots, zucchini and coconut. Beat. Pour into pan. Bake at 350℉ (180℃) for 30 min. Frost when cool. ICING: Beat cream cheese room temperature and butter together until creamy. Beat in icing sugar, vanilla and orange rind until creamy. Spread.
