EASY ZUCCHINI CARROT CAKE

Easy Zucchini Carrot Cake image

Provided by Anita Hoffman

Categories Cakes

Time 1h15m

Number Of Ingredients 7

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1/3 c oil
4 large eggs
1 can(s) (8 ounces) crushed pineapple in juice, undrained
1 pkg (18 ounces) carrot cake mix with pudding
1 c pecans or walnuts, chopped
1/2 c coconut, flaked (optional)
1-1/2 c zucchini, unpeeled, grated, about 1 medium zucchini

Steps:

1. Beat oil and eggs together. Beat in the pineapple with juice and the cake mix. Stir in the zucchini, nuts, and coconut.
2. Pour in to a greased and floured bundt pan. Bake at 350 degrees for 55 to 60 minutes. Cool on wire rack for 10 minutes, then invert cake to cool completely. When cool, top with a cream cheese glaze.
3. Can be baked in a 9 X 13 inch pan at 350 degrees for 45 to 50 minutes. Frost with a cream cheese icing or dust with powdered sugar.