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