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Orange Carrot Zucchini Cake with Coconut Cream Cheese Frosting
Ingredients
  • 1 cup of shredded zucchini unpeeled, squeezed well of all moisture
  • 2 cups of shredded carrots
  • 1 apple, peeled and shredded
  • 2 large eggs, at room temperature
  • ½ cup of pure maple syrup
  • 1 tbsp of vanilla extract
  • ⅓ cup coconut oil, melted and cooled
  • ¾ cup of of freshly squeezed orange juice
  • zest of one orange
  • ¾ cup of nonfat Greek yogurt
  • 2 -½ cups of whole wheat pastry flour
  • 2 teaspoons baking soda
  • ¼ tsp of salt
  • 2 tsp of cinnamon
  • ½ tsp of nutmeg
  • ½ cup of unsweetened shredded coconut
  • subheading: For the Frosting:
  • 4 oz reduced fat cream cheese
  • 3 tbsp organic powdered sugar
  • 3 tbsp unsweetened coconut milk (canned or carton is fine)
  • ⅓ cup of unsweetened coconut flakes
Steps
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