Carrot Zucchini Cake

Recipe Ingredients

2		Egg
1 cup	110g / 3.9oz	Carrot
1 cup	198g / 7oz	Sugar
1 cup	237ml	Zucchini
2/3 cup	157ml	Oil
1/4 cup	23g / 0.8oz	Coconut - shredded
3/4 cup	46g / 1.6oz	Flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Cinnamon
3/4 teaspoon	3.8ml	Salt
		Cream Cheese Icing
1		Cream cheese
1/4 cup	49g / 1.7oz	Butter
1 teaspoon	5ml	Orange rind
2 cups	396g / 13oz	Icing sugar
1 teaspoon	5ml	Vanilla

Recipe Instructions

CAKE: Preheat oven to 350F. Grease and flour 9" pan.

Beat eggs with sugar until frothy. Gradually beat in oil.

Combine dry ingredients, add to 1st mixture in large bowl and beat together until mixed (batter will be thick). Add carrots, zucchini and coconut. Beat. Pour into pan.

Bake at 350F for 30 minutes Frost when cool.

ICING: Beat cream cheese (room temp) and butter together until creamy. Beat in icing sugar, vanilla and orange rind until creamy. Spread.

Source:
Jo Anne Merrill

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