Carrot zucchini cake

Yield: 1 servings

Measure Ingredient
2 \N 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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