Carrot Zucchini Cake
Carrot Zucchini Cake, a cake recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Carrot Zucchini Cake
Ingredients
- 2 Egg
- 1 c Carrot; grated
- 1 c Sugar
- 1 c Zucchini; grated
- 2/3 c Oil
- 1/4 c Coconut; shredded
- 3/4 c Flour
- 1 ts Baking powder
- 1 ts Baking soda
- 1 ts Cinnamon
- 3/4 ts -Salt
Cream Cheese Icing
- 1 pk Cream cheese; 4 oz
- 1/4 c Butter
- 1 ts Orange rind; grated
- 2 c Icing sugar
- 1 ts Vanilla
Method
- 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. posted by Anne MacLellan.
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