Orange Carrot Zucchini Cake with Coconut Cream Cheese Frosting
This healthy version of carrot zucchini cake is amazing! Loaded with orange & greek yogurt to keep it moist! Topped with a coconut cream cheese frosting.
Servings 16 slices
Ingredients
- 1 cup shredded zucchini, squeezed well of all moisture
- 2 cups shredded carrots (from about 4-5 medium carrots)
- 1 apple, peeled and shredded
- 2 large eggs, at room temperature
- 1/2 cup pure maple syrup
- 1 tbsp vanilla extract
- 1/2 cup coconut oil, melted and cooled
- 3/4 cup freshly squeezed orange juice
- zest of 1 large orange
- 3/4 cup plain Greek yogurt
- 2 1/2 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup 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 unsweetened coconut flakes
Instructions
- Preheat oven to 350 degrees F. Spray 12 cup Bundt pan generously with nonstick cooking spray.
- In a large bowl, combine flour, baking soda, salt, spices; stir well with a whisk.
- 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 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.
- 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.
Notes
Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/2 cup of crushed pineapple, 1/2 cup raisins -- all would be delish!
You can also bake this cake in a 9x13 inch pan, but remember to reduce the baking time. I would check around 30 minutes.
Make these into cupcakes by reducing the baking time to 20-25 minutes, or until toothpick comes out clean!
Nutrition
Serving: 1g