Olive Oil Zucchini Cake

Ingredients

1 box Classic Yellow cake mix

3 eggs

1 cup water

1/4 cup olive oil

1/4 cup greek style yogurt

1 tsp. vanilla extract

1 Tbsp. cinnamon

1tsp. ground ginger

1 tsp. allspice

1/4 tsp. himalayan pink salt (boxed cake is so sweet - this will add another dimension)

1 Tbsp. molasses

1 small zucchini grated finely (about 1 cup)

2 carrots grated finely (about 1 cup)

1 cup toasted walnuts (chopped fine in mini-processor)

1/3 cup coconut (unsweetened grated)

Frosting

12 oz neufchatel

1/4 cup confectioners sugar

1/4 cup pure maple syrup

zest of 1 lemon

1 Tbsp. lemon juice

1 tsp vanilla extract

Directions

Preheat oven to 325 degrees.

Combine cake mix, water, eggs, olive oil and yogurt and mix for about 2 minutes.

Add spices, zucchini, carrots, walnuts, and coconut and mix until combined.

Pour into 2 8" cake pans (greased and lined with parchment).  Bake for 30-35 minutes.