This sheet cake made with zucchini, carrots, and coconut is drenched in freshly squeezed orange juice just after baking, which makes it very moist. The cake will become excessively moist if you don’t press out the majority of the vegetable juice.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 4 cups all-purpose flour
- 1 cup shredded coconut
- 6 teaspoons baking powder
- 1 pinch salt
- 1 ⅛ cups unsalted butter, at room temperature
- 1 ¼ cups white sugar
- 4 teaspoons vanilla sugar
- 6 eggs
- 2 ¼ cups finely grated zucchini, excess moisture squeezed out
- 2 ¼ cups finely grated carrots, excess moisture squeezed out
- 4 tablespoons milk, or more as needed
- 1 large orange, juiced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
- Combine flour, coconut, baking powder, and salt in a bowl.
- Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
- Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.
Nutrition Facts
| Calories | 299 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 189 mg |
| Sugars | 15 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |