Carrot zucchini cake
1 servings
Ingredients
| Quantity | 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 |
Directions
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