Name: Sheet Pan Zucchini Carrot Cake
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: All-purpose flour - 4 cups; Shredded coconut - 1 cup; Baking powder - 6 teaspoons; Salt - 1 pinch; Unsalted butter, at room temperature - 1 ⅛ cups; White sugar - 1 ¼ cups; Vanilla sugar - 4 teaspoons; Eggs - 6; Finely grated zucchini, excess moisture squeezed out - 2 ¼ cups; Finely grated carrots, excess moisture squeezed out - 2 ¼ cups; Milk, or more as needed - 4 tablespoons; Orange, juiced - 1 large

Ingredients for - Sheet Pan Zucchini Carrot Cake

1. All-purpose flour 4 cups

2. Shredded coconut 1 cup

3. Baking powder 6 teaspoons

4. Salt 1 pinch

5. Unsalted butter, at room temperature 1 ⅛ cups

6. White sugar 1 ¼ cups

7. Vanilla sugar 4 teaspoons

8. Eggs 6

9. Finely grated zucchini, excess moisture squeezed out 2 ¼ cups

10. Finely grated carrots, excess moisture squeezed out 2 ¼ cups

11. Milk, or more as needed 4 tablespoons

12. Orange, juiced 1 large

How to cook deliciously - Sheet Pan Zucchini Carrot Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.

2 . Stage

Combine flour, coconut, baking powder, and salt in a bowl.

3 . Stage

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.

4 . Stage

Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.

5 . Stage

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.