carrot zucchini cake

★★★★★ 2 Reviews
CarolAJ avatar
By Carol Junkins
from Hanson, MA

Hope you enjoy this recipe with carrots and zucchini grated in it and a cream cheese frosting ~ mmm

★★★★★ 2 Reviews
serves 9" square pan
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For carrot zucchini cake

  • 2
    eggs
  • 2 c
    powdered sugar
  • 1 tsp
    orange rind, grated
  • 1/4 c
    butter
  • 1 1/4 pkg
    cream cheese
  • ICING INGREDIENTS
  • 1 tsp
    baking powder
  • 3/4 tsp
    salt
  • 1 tsp
    cinnamon
  • 1 tsp
    baking soda
  • 3/4 c
    flour
  • 1/4 c
    coconut, shredded
  • 2/3 c
    oil
  • 1 c
    zucchini, grated
  • 1 c
    sugar
  • 1 c
    carrots, grated
  • 1 tsp
    vanilla extract
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How To Make carrot zucchini cake

  • 1
    CAKE: Preheat oven to 350 and grease and flour 9\" pan.
  • 2
    Beat eggs with sugar until frothy; gradually beat in oil.
  • 3
    Combine dry ingredients, add to first mixture in large bowl and beat together until mixed (batter will be thick).
  • 4
    Add carrots, zucchini and coconut; beat, then pour into pan.
  • 5
    Bake at 350 for 30 minutes; frost when cool.
  • 6
    ICING: Beat cream cheese (room temperature) and butter together until creamy.
  • 7
    Beat in icing sugar, vanilla and orange rind until creamy; spread.
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