Recipe of the Week – Orange Carrot Zucchini Cake With Coconut Frosting

Orange Carrot Zucchini Cake With Coconut Frosting

Choose this Carrot Cake for Easter for a healthier option for the holidays!

What You Need:

• 1 cup of shredded zucchini, squeezed well of all moisture
• 2 cups of shredded carrots (from about 4-5 medium carrots)
• 1 apple, peeled and shredded
• 2 large eggs, at room temperature
• 1/2 cup of pure maple syrup
• 1 tbsp of vanilla extract
• 1/2 cup coconut oil, melted and cooled
• 3/4 cup of of freshly squeezed orange juice
• zest of 1 large orange
• 3/4 cup plain Greek yogurt
• 2 1/2 cups of whole wheat pastry flour
• 2 teaspoons baking soda
• 1/4 tsp of salt
• 2 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1/2 cup of 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 of unsweetened coconut flakes

How To Make It:

1. Preheat oven to 350 degrees F. Spray 12 cup Bundt pan generously with nonstick cooking spray.
2. In a large bowl, combine flour, baking soda, salt, spices; stir well with a whisk.
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. Mix wet ingredients with dry ingredients until just combined. Fold in shredded coconut flakes. Pour batter into Bundt pan. Bake for 40-55 minutes or until wooden 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.
4. 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.

*Recipe Source: https://www.ambitiouskitchen.com/healthy-orange-carrot-zucchini-cake/