carrot zucchini cake
- Categories
- Cake/cookie
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2 | Egg |
| 1 cup | Carrot; grated |
| 1 cup | Sugar |
| 1 cup | Zucchini; grated |
| ⅔ cup | Oil |
| ¼ cup | Coconut; shredded |
| ¾ cup | Flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Cinnamon Salt |
| 1 pack | Cream cheese; 4 oz |
| ¼ cup | Butter |
| 1 teaspoon | Orange rind; grated |
| 2 cups | Icing sugar |
| 1 teaspoon | Vanilla |
CREAM CHEESE ICING
CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl & beat together till mixed (batter will be thick). Add carrots, zucchini & coconut. Beat. Pour into pan.
Bake at 350F for 30 min. Frost when cool.
ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy.
Spread. posted by Anne MacLellan
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