Carrot Zucchini Cake Recipe - Cooking Index
Carrot Zucchini Cake Recipe - Cooking Index
| 2 | Egg | |
| 1 cup | Carrot | |
| 1 cup | Sugar | |
| 1 cup | Zucchini | |
| 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 | |
| Cream Cheese Icing | ||
| 1 x | Cream cheese | |
| 1/4 cup | Butter | |
| 1 teaspoon | Orange rind | |
| 2 cups | Icing sugar | |
| 1 teaspoon | Vanilla |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.