Zucchini And Carrot Cakes With Orange Glaze And Cream Cheese Frosting - cooking recipe

Ingredients

5 None eggs
1/2 cup oil
1 cup granulated sugar + 2 tbsp
1 2/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/3 lb zucchini, grated, sprinkled with salt and set aside in a colander to drain
1/4 lb carrots, peeled and grated
5 1/2 tbsp butter
2 None oranges, zested and juiced
1/2 lb cream cheese
1/3 cup powdered sugar

Preparation

Preheat the oven to 325\u00b0F. Grease and line 2 - 8 inch springform pans. Whisk 2 eggs with the oil and 3/4 cup sugar until white and creamy. Mix in the flour, baking powder and baking soda. Stir in the grated zucchini and carrots. Distribute the mixture between the 2 prepared pans and bake for about 30 mins. Remove from the oven and set aside to cool for 5-10 mins in the pans then remove from pans and cool on a wire rack.
Meanwhile, melt the butter in a saucepan and add the remaining sugar, eggs, most of the orange zest and 1/2 cup orange juice. Cook, stirring, over low heat, until the sauce thickens. Set aside to cool.
To finish, beat the cream cheese with the powdered sugar. Stir in 1-2 tbsp orange juice. Put 1/2 of the cake on a plate and coat with the orange sauce. Put the other 1/2 of the cake on top and decorate it with the cream cheese and the remaining orange zest.