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This recipe is also the one that I use for carrot cake, or a carrot/zucchini combination. I wrote it down on a recipe card about 8 years ago and have no idea where I copied it down from, but it could have been anywhere. I’m sorry that I can’t give it’s source the recognition it deserves.
Difficulty: Easy
Servings: Double 8" cake
Prep Time: 10 min Cook Time: 30-35 minIngredients
Cake:
1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups shredded zucchini
Frosting:
1/2 cup butter, room temperature
2- 8 oz packages cream cheese, room temperature
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped nuts, optional
Directions
Cake:
Mix sugar, oil and eggs. Add everything but the zucchini and stir to combine. Mix in the zucchini and pour into 2 greased 8 inch cake pans. Bake at 350 degrees 30 to 35 minutes. Let cool completely and frost with cream cheese icing.
Frosting:
Mix cream cheese and butter until thoroughly combined, add vanilla. Mix in powdered sugar. I added nuts to mine but that is totally optional. Spread icing onto cooled cake and enjoy.
Categories: Cakes, Desserts, Frostings & Icings
Submitted by: charleycooke on September 21, 2010
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