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Carrot Zucchini Cake
Author/Submitted by:
Anne MacLellan
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 2
Egg 1
cup
Carrot,
grated
1
cup
Sugar 1
cup
Zucchini,
grated
2/3
cup
Oil 1/4
cup
Coconut,
shredded
3/4
cup
Flour 1
teaspoon
Baking powder 1
teaspoon
Baking soda 1
teaspoon
Cinnamon 3/4
teaspoon
Salt
-----CREAM CHEESE ICING-----
1
package
Cream cheese,
4 oz
1/4
cup
Butter 1
teaspoon
Orange rind,
grated
2
cups
Icing sugar 1
teaspoon
Vanilla
Directions:
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.
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