Carrot Zucchini Cake Recipe

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Servings: 1

Ingredients

Directions

  1. CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat Large eggs with sugar until frothy. Gradually beat in oil. Combine dry ingredients, add in to 1 st mix in large bowl & beat together until mixed (batter will be thick).
  2. Add in carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 minutes. Frost when cold.
  3. ICING: Beat cream cheese (room temp) & butter together until creamy.
  4. Beat in icing sugar, vanilla & orange rind until creamy. Spread.

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