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Title: Carrot Zucchini Cake
Categories: Cake
Yield: 1 Servings
| 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 |
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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