Zucchini Spice Cake with Cream Cheese Icing
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Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Zucchini strikes again! Now, in a warm, moist, spice cake with a luscious cream cheese icing. The cake is perfectly spiced with cinnamon, nutmeg and ginger and studded with golden raisins and chopped pecans, the zucchini adds moisture and a nutritional boost! The icing is rich and tangy, just a perfect cake!
Ingredients
  • 2 cups of flour
  • 1½ tsp of baking powder
  • 1 tsp of salt
  • 2 tsp of cinnamon
  • ¼ tsp of nutmeg
  • ¼ tsp of ginger
  • 3 eggs, room temperature
  • 1 cup of vegetable oil
  • 1 cup of brown sugar
  • 2 tsp of vanilla
  • ½ cup of finely chopped pecans or walnuts
  • ½ cup of golden raisins
  • 1¾ cups of shredded zucchini, patted dry
Icing
  • 8 oz of cream cheese, room temperature
  • 3 Tbs of butter, room temperature
  • 2 cups of powdered sugar
  • 1 tsp of vanilla
  • milk to thin if necessary
Instructions
  1. Start by buttering a 9 X 12 cake pan and preheat the oven to 350 degrees.
  2. Now in a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger, stir well to combine.
  3. In a medium mixing bowl, combine the eggs, vegetable oil, brown sugar, and vanilla, stir to combine, then stir in the nuts and raisins, and finally the zucchini.
  4. Pour the batter into the prepared pan and bake for 40 - 45 minutes or until a toothpick comes out clean when inserted in the middle, let cool.
  5. To make the icing, add all icing ingredients to a mixing bowl and beat until smooth and creamy, add a little milk if needed. Spoon the icing on the cake and spread to the edges using a butter knife.
  6. Sprinkle on some chopped nuts if you like and cut into squares. Put the coffee on or pour some ice cold milk and you'll be in heaven!
Recipe by Cabin In The Woods at https://cabininthewoodsblog.com/zucchini-spice-cake-with-cream-cheese-icing/