Carrot Zucchini Cake

40 minutes Prep: 10 minutes Cook: 30 minutes

717 calories per serving view nutrition facts

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CAKE: Preheat oven to 350F.

Grease and flour 9" pan. Beat eggs with sugar till frothy.

Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl and beat together till mixed batter will be thick.

Add carrots, zucchini and coconut.

Beat. Pour into pan. Bake at 350F for 30 min.

Frost when cool.

ICING: Beat cream cheese room temperature and butter together till creamy.

Beat in icing sugar, vanilla and orange rind till creamy.

Spread.

Nutrition Facts

Serving Size 195g

Amount per Serving

Calories 717 50% of calories from fat

Vitamin A	73%		Vitamin C	9%
Calcium	5%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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by Mark R. Vogel

We have all been told that it is inner beauty, not outer beauty that counts. "Do not judge a book by its cover" asserts the...

THIS RECIPE WAS WONDERFUL, IT WAS EXTREMELY CREAMY, AND FLAVOURFUL. i WOULD SUGGEST THAT ANYONE TRY THIS

Photo by TessaZeta

A delightful gourmet recipe brought to you by Real Food Direct