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Carrot Zucchini Cake

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Submitted by nini

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 2
LARGE LARGE EGGS
1 237
CUP ML CARROTS
grated
1 237
CUP ML SUGAR
1 237
CUP ML ZUCCHINI
grated
158
CUP ML VEGETABLE OIL
¼ 59
CUP ML COCONUT
shredded *
¾ 177
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML CINNAMON
¾ 3.8
TEASPOON ML SALT
1 1
PACKAGE PACKAGE CREAM CHEESE
4 oz
¼ 59
CUP ML BUTTER
1 5
TEASPOON ML ORANGE ZEST
grated
2 473
CUPS ML POWDERED SUGAR
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 717 50% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 522mg 22%
Total Carbohydrate 30g 30%
Dietary Fiber 2g 6%
Sugars g
Protein 11g
Vitamin A 73% Vitamin C 9%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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