| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg |
| 1 |
c |
Carrot; grated |
| 1 |
c |
Sugar |
| 1 |
c |
Zucchini; grated |
| 2/3 |
c |
Oil |
| 1/4 |
c |
Coconut; shredded |
| 3/4 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon Salt |
| 1 |
pk |
Cream cheese; 4 oz |
| 1/4 |
c |
Butter |
| 1 |
ts |
Orange rind; grated |
| 2 |
c |
Icing sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CREAM CHEESE ICING
CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar
till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st
mixture in large bowl & beat together till mixed (batter will be thick).
Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30
min. Frost when cool.
ICING: Beat cream cheese (room temp) & butter together till creamy.
Beat in icing sugar, vanilla & orange rind till creamy. Spread.
posted by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
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