Description
Very moist cake, similar to carrot cake.
Ingredients
- 3 cups all-purpose flour
- 3 cups white sugar
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 4 eggs
- 1 ½ cups vegetable oil
- 3 cups grated zucchini
- 1 (8 ounce) package cream cheese, room temperature
- ½ cup butter, room temperature
- 2 cups confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
- In a medium bowl combine the flour
- baking soda
- baking powder
- cinnamon
- white sugar
- and salt. Mix well.
- In another bowl
- beat eggs
- vegetable oil
- and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
- Bake in preheated oven until a tester inserted into each layer comes out clean
- about 25 minutes. Allow cakes to cool in pans for 10 minutes
- then invert onto a wire rack and allow to cool completely.
- To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner’s sugar
- a little at a time
- and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 2 hrs 20 mins
Servings: 12