Zucchini Spice Cake with Cream Cheese Icing
Prep time
Cook time
Total time
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!
Author: Ruth Guerri
Recipe type: Cake
Serves: 15
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
- Start by buttering a 9 X 12 cake pan and preheat the oven to 350 degrees.
- Now in a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger, stir well to combine.
- 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.
- 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.
- 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.
- 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!
