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Cream Cheese Frosted Carrot Zucchini Cake - This simple, enticing homemade icing and cake recipe, is even somewhat healthy! Fresh, vitamin rich veggies provide not only the healthy, but succulent flavor as well. Sweetened with coconut and a dash of cinnamon, it also comes with a cream cheese frosting, recipe included, that is beyond rich and creamy, and accents the existing flavors decadently.
Prep Time: 15 mins |
Ingredients to make Cream Cheese Frosted Carrot Zucchini Cake
Ingredients to make Carrot Zucchini Cake
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
Directions to make Cream Cheese Frosted Carrot Zucchini Cake
Step 1:CAKE: Preheat oven to 350F. Grease & flour 9 inch pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add first mixture in large bowl & beat together till mixed (batter will be thick).
Step 2:Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool.
Step 3:ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy.
Image Source: CakeArtisan
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<< Previous Recipe
Whole Wheat Bread
Whole Wheat Bread
Next Recipe >>
Hearty Vegetarian Soup
Hearty Vegetarian Soup