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Receta Carrot Zucchini Cake

Name: Carrot Zucchini Cake
Ingredients: 2 x 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 tsp Baking pwdr; 1 tsp Baking soda; 1 tsp Cinnamon; 3/4 tsp -Salt; 1 pkt Cream cheese, 4 ounce; 1/4 c. Butter; 1 tsp Orange rind, grated; 2 c. Icing sugar; 1 tsp Vanilla

de Global Cookbook

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Ingredientes

2 x 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 tsp Baking pwdr
1 tsp Baking soda
1 tsp Cinnamon
3/4 tsp -Salt
1 pkt Cream cheese, 4 ounce
1/4 c. Butter
1 tsp Orange rind, grated
2 c. Icing sugar
1 tsp Vanilla

Direcciones

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).
Add in carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 minutes. Frost when cold.
ICING: Beat cream cheese (room temp) & butter together until creamy.
Beat in icing sugar, vanilla & orange rind until creamy. Spread.