Recipe: Orange Carrot Zucchini Cake with Coconut Cream Cheese Frosting

recipe: Desserts


Looking for a delicious cake recipe, but not sure how to find one that isn’t totally diet busting? Look no further! This Orange Carrot Zucchini Cake with Coconut Cream Frosting is your answer. It’s naturally sweetened with maple syrup and fresh orange juice, has TWO veggies in one cake, and uses greek yogurt to add that ever-important moisture. It’s a delicious AND healthy take on an old classic that you’re going to love!

This delicious, healthy cake will be sure to satisfy your cravings for this old classic!


  • 1 cup shredded zucchini unpeeled, squeezed of all moisture
  • 2 cups shredded carrots
  • 1 apple, peeled and shredded
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1/3 cup coconut oil
  • 3/4 cup freshly squeezed orange juice
  • 2 1/2 cups whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup unsweetened shredded coconut
  • For the Frosting:
  • 4 oz reduced fat cream cheese
  • 3 tablespoons unsweetened coconut milk
  • 1/3 cup of unsweetened coconut flakes
  • 3 tablespoons organic powdered sugar

From the kitchen of:

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