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Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting

MyRecipes
  • minutes
  • Serves 16

INGREDIENTS

1 cup

Carrot

3/4 cup

Pineapple in, canned juice

1 cup

Zucchini

3

Eggs, large

1 1/2 tsp

Baking powder

1 1/2 tsp

Baking soda

1/2 cup

Brown sugar, dark

1 1/2 tsp

Cinnamon, ground

3/4 cup

Granulated sugar

1/8 tsp

Nutmeg, ground

2 cups

Powdered sugar

1/4 tsp

Salt

9 oz

Whole-wheat flour, white

1/2 cup

Canola oil

1

Cooking spray

1/2 cup

Coconut, flaked sweetened toasted

4 oz

1/3-less-fat cream cheese, less-fat

1 tbsp

Butter, unsalted