Orange Carrot Zucchini Cake with Coconut Cream Cheese Frosting
Total Time
1 hour and 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(2)
Ingredients
16 servings
- 1 cup shredded zucchini, squeezed well of all moisture
- 2 cups shredded carrots (from about 4-5 medium carrots)
- 1 apple, peeled and shredded
- 2 large eggs, at room temperature
- 1/2 cup pure maple syrup
- 1 tbsp vanilla extract
- 1/2 cup coconut oil, melted and cooled
- 3/4 cup freshly squeezed orange juice
- zest of 1 large orange
- 3/4 cup plain Greek yogurt
- 2 1/2 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup unsweetened shredded coconut
- For the Frosting:
- 4 oz reduced fat cream cheese
- 3 tbsp organic powdered sugar
- 3 tbsp unsweetened coconut milk (canned or carton is fine)
- 1/3 cup unsweetened coconut flakes
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Preparation
Step 1
Preheat oven to 350 degrees F. Spray 12 cup Bundt pan generously with nonstick cooking spray.
Step 2
In a large bowl, combine flour, baking soda, salt, spices; stir well with a whisk.
Step 3
In a separate large bowl mix together all wet ingredients: zucchini, carrots, shredded apple, eggs, maple syrup, vanilla extract, coconut oil, orange juice, zest and yogurt.
Step 4
Mix wet ingredients with dry ingredients until just combined. Fold in shredded coconut flakes. Pour batter into Bundt pan.
Step 5
Bake for 40-55 minutes or until toothpick inserted in the center comes out clean. Transfer to wire rack for 10-15 minutes, then invert cake onto rack and allow to cool completely.
Step 6
To make cream cheese frosting: In a medium bowl, beat the cream cheese, powdered sugar and coconut milk together. Spread over the top of the cake. Top with the unsweetened coconut flakes. Serves 16.
Step 7
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