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Carrot Zucchini Cake

Author/Submitted by: Anne MacLellan
Servings: 1
Categories: Cakes / Desserts

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

1  package  Cream cheese, 4 oz
1/4  cup  Butter
1  teaspoon  Orange rind, grated
2  cups  Icing sugar
1  teaspoon  Vanilla

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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