Photo: Dylan + Jeni; Styling: Scott Horne
Hands-on Time
26 Mins
Total Time
1 Hour 44 Mins
Yield
Serves 16 (serving size: 1 piece)

Zucchini makes a brilliant addition to carrot cake, adding a verdant note to the sweet carrot.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 6 ingredients in a bowl. Combine sugars, oil, and eggs in a separate bowl, stirring with a whisk. Stir carrot, zucchini, and pineapple into sugar mixture. Add flour mixture to sugar mixture; stir until moistened. Spoon batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 33 minutes or until done. Cool on a wire rack.

Step 3

Combine cream cheese and butter in a bowl; beat with a mixer until smooth. Add powdered sugar; beat just until smooth. Spread evenly over top of cake. Sprinkle with coconut flakes. Cut into 16 pieces.

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