Last night We asked Tony what his preferred cake was and he responded with We don’t know.
Ummmm pardon me? How will you not know what your favorite wedding cake is?
For me personally cake all hangs around the occasion. For example, on birthdays I prefer a wealthy, moist chocolate cake totally for the delicious chocolate buttercream.
For everything else, I choose carrot wedding cake.
Carrot cake is similar to the Jennifer Aniston of cakes. By no means gets old. Basic and elegant at exactly the same time.
My mom’s experienced town over the past week and we have been cooking up a surprise, including this carrot zucchini cake that we could not stop munching on. It’s has shiny orange flavor for some character along with a luscious light cream mozzarella cheese frosting.
There are so many reasons to love this cake:
It’s naturally sweetened with maple syrup and fresh orange juice!
Whole wheat pastry flour adds a good nutty flavor to the cake, while still keeping it moist.
You get TWO veggies (carrot + zucchini) in a single cake.
Greek yogurt adds both moisture and protein.
The coconut cream mozzarella cheese frosting would be to die for.
AND IT’S Thus FREAKING MOIST.
This could totally be a brunch cake too, or get turned into cupcakes for a celebration – it’s up to you! I’ve included instructions within the note section of the recipe. Hope you like it using a big sit down elsewhere this weekend.
Orange Carrot Zucchini Cake with Coconut Cream Parmesan cheese Frosting
1 cup of shredded zucchini unpeeled, squeezed well of most moisture
2 cups of shredded carrots
1 apple, peeled and shredded
2 large eggs, at area temperature
1/2 cup of 100 % pure maple syrup
1 tbsp of vanilla extract
1/3 cup coconut oil, melted and cooled
3/4 cup of of freshly squeezed orange juice
zest of 1 orange
2 -1/2 mugs of whole wheat pastry flour
2 teaspoons baking soda
1/4 tsp of salt
2 tsp of cinnamon
1/2 tsp of nutmeg
For the Frosting:
3 tbsp organic powdered sugar
3 tbsp unsweetened coconut milk (canned or carton is okay)
1/3 cup of unsweetened coconut flakes
Preheat oven to 350 levels F. Spray 12 cup Bundt skillet generously with non-stick cooking spray.
In a large bowl, combine flour, baking soda, salt, spices; stir well using a whisk.
In another large bowl blend jointly all wet ingredients: zucchini, carrots, shredded apple, eggs, maple syrup, vanilla extract, coconut oil, orange juice, zest and yogurt. Mix wet elements with dry ingredients until just combined. Flip in shredded coconut flakes. Pour batter into Bundt skillet. Bake for 40-55 mins or until wooden toothpick put in the center happens clean. Transfer to wire rack for 10-15 mins, then invert wedding cake onto rack and allow to cool completely.
To create cream parmesan cheese frosting: In a moderate bowl, beat the cream mozzarella cheese, powdered sugar and coconut dairy together. Spread over the top of the cake. Best with the unsweetened coconut flakes. Acts 16.
Optional add-ins: 1/2 cup cut pecans or walnuts, 1/2 cup of smashed pineapple, 1/2 cup raisins – all would be delish!
You can even bake this wedding cake in a 9×13 inch pan, but be sure you decrease the baking time. I’d search around for 30 minutes.
Make these into cupcakes by reducing the cooking time to 20-25 minutes, or until toothpick happens clean!
Ha! Ha! I never thought to compare my cakes to Jennifer Aniston.
I’m with you.I always often choose carrot cake as I love all the textural elements that this carrots, pineapple, etc add. Which carrot cake?! What a beauty. I love that it’s been health-ified using the yogurt and orange juice.this means I can munch away but still feel like I am not really completely sabotaging my time spent in the gym.
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