Zucchini Carrot Cake

Ingredients

Cake

• 3 eggs
• 1 1/4 cups vegetable oil
• 1 1/2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups sifted all purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon salt
• 1 cups grated, peeled zucchini
• 2 medium carrots, grated

Cream Cheese Frosting

• 1 package (225 g) brick cream cheese, at room temperature
• 1/4 cup butter, at room temperature
• 3 cups confectioners' sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon juice

Garnish

• 1/4 cup shredded coconut

Directions

Cake

1. Preheat the oven to 375 degrees F.
2. Line a 9x13 inch baking pan with parchment paper, then grease with butter.
3. Peel the carrots and zucchini and either use a food processor to grate them or a hand grater.
4. In a mixing bowl, using an electric mixer, beat the eggs lightly.
5. Beat in the oil, sugar and vanilla.
6. In another bowl, stir together the flour, baking powder, baking soda, cinnamon, allspice and salt.
7. Slowly add the dry ingredients to the wet, beating in as you add.
8. Stir in the grated zucchini and carrots by hand to combine.
9. Pour into the prepared baking ban and place into the preheated oven.
10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
11. Remove to a wire rack and let cool for 20 minutes, then invert the cake onto the rack, peel off the parchment paper and turn back over, right side up.
12. When completely cool, frost with cream cheese frosting.

Cream Cheese Frosting

1. In a mixing bowl, with electric beaters, beat the cream cheese and butter until smooth.
2. Add half of the confectioners' sugar and beat until smooth.
3. Beat in the vanilla and lemon juice and then beat in the remaining confectioners' sugar until light and fluffy.

Assembly

1. Place the cooled cake onto a cake platter.
2. Spread the top and sides generously with frosting.
3. Garnish with shredded coconut.