Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting
"Zucchini makes a brilliant addition to carrot cake, adding a verdant note to the sweet carrot...."
INGREDIENTS
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9 ounces white whole-wheat flour (about 2 cups)
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 1/2 teaspoons ground cinnamon
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1/4 teaspoon salt
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1/8 teaspoon ground nutmeg
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3/4 cup granulated sugar
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1/2 cup dark brown sugar
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1/2 cup canola oil
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3 large eggs
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1 cup grated carrot
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1 cup grated zucchini
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3/4 cup drained canned crushed pineapple in juice
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Cooking spray
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4 ounces 1/3-less-fat cream cheese, softened
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1 tablespoon unsalted butter, softened
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2 cups powdered sugar
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1/2 cup flaked sweetened coconut, toasted
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