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Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
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  • 2 star values: 1
  • 1 star values: 0

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

David Bonom
Recipe by Cooking Light March 2016

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Credit: Dylan + Jeni; Styling: Scott Horne

Recipe Summary

hands-on:
26 mins
total:
1 hr 44 mins
Yield:
Serves 16 (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

292 calories; fat 11.3g; saturated fat 2.9g; mono fat 5.4g; poly fat 2.3g; protein 4g; carbohydrates 44g; fiber 2g; cholesterol 42mg; iron 1mg; sodium 243mg; calcium 55mg; sugars 33g; added sugar 31g.
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