This Zucchini Carrot Citrus Cake Recipe With Lemon Coconut Cream Icing Is What You Need to Bake Today by Gigi Gaggero

This Zucchini Carrot Citrus Cake Recipe With Lemon Coconut Cream Icing Is What You Need to Bake Today

Love carrot cake? Try this version that features zucchini, green apple and citrus.

Cuisine: American
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time:  1 1/2 hours

Ingredients

Lemon Coconut Cream Cheese Frosting

  • 8 ounces reduced-fat cream cheese
  • 1/4 cup powdered sugar
  • 3 - 4 tablespoons unsweetened canned coconut milk
  • 1 - 2 tablespoons lemon zest
  • 3 tablespoons lemon juice

Here's how you make it: 

  1. Spray a 12-cup bundt pan or a 9x13-inch cake pan generously with nonstick cooking spray.
  2. In a large bowl, combine all the dry ingredients. Mix with a whisk to combine.
  3. In a separate large bowl mix together all wet ingredients. Combine well. Fold in nuts and/or currents.
  4. Mix wet ingredients into dry ingredients in batches until combined.
  5. Pour batter into pan. Bake for 40 to 55 minutes in a preheated 350-degree F oven until wooden toothpick inserted in the center comes out clean.
  6. Transfer to wire rack for 10 to 15 minutes, then invert cake onto rack and allow to cool completely.
  7. To make the icing, beat all the ingredients together. Spread over the top of the cake while on rack sitting in a cookie sheet to catch excess. 

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Naimah Razak
sounds like a good way to get kids to eat some form of zucchini :)
Gigi Gaggero
Naimah Razak hey sister! Ya know-- I never really thought of it like that. I do have a zucchini fritter recipe here that the kids will love - I'll tag you in it ok!'
Donna John
I love carrot cake, so would LOVE this recipe. Thanks, Gigi Gaggero !
Elisa A. Schmitz 30Seconds
This looks delicious, Gigi Gaggero - perfect for my quarantine baking, thank you!

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