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| RECIPE FOR CARROT ZUCCHINI CAKE |
Title: Carrot Zucchini Cake
Category: Pies
Serves: 1
Ingredients:
| 2.00 | | Egg | | 1.00 | c | Carrot; grated | | 1.00 | c | Sugar | | 1.00 | c | Zucchini; grated | | 0.67 | c | Oil | | 0.25 | c | Coconut; shredded | | 0.75 | c | Flour | | 1.00 | ts | Baking powder | | 1.00 | ts | Baking soda | | 1.00 | ts | Cinnamon | | 0.75 | ts | -Salt | | --------- | CREAM CHEESE ICING --------- | | 1.00 | pk | Cream cheese; 4 oz | | 0.25 | c | Butter | | 1.00 | ts | Orange rind; grated | | 2.00 | c | Icing sugar | | 1.00 | ts | Vanilla | | --------- | CREAM CHEESE ICING --------- |
Instructions:
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.
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