Sheet Pan Zucchini Carrot Cake

Ingredients

• 4 cups all-purpose flour
• 1 cup shredded coconut
• 6 teaspoons baking powder
• 1 pinch salt
• 1.13 cups unsalted butter , at room temperature
• 1.25 cups white sugar
• 4 teaspoons vanilla sugar
• 6 eggs
• 2.25 cups finely grated zucchini , excess moisture squeezed out
• 2.25 cups finely grated carrots , excess moisture squeezed out
• 4 tablespoons milk , or more as needed
• 1 large orange , juiced

Instructions

1. 1

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

2. 2

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

3. 3

   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. 4

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

5. 5

   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.