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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Very moist cake, similar to carrot cake. Ingredients:
cake |
3 cups all-purpose flour |
3 cups white sugar |
1 teaspoon salt |
1 1/2 teaspoons baking soda |
1 teaspoon baking powder |
2 1/2 teaspoons ground cinnamon |
1 teaspoon vanilla extract |
4 eggs |
1 1/2 cups vegetable oil |
3 cups grated zucchini |
frosting |
1 (8 ounce) package cream cheese, room temperature |
1/2 cup butter, room temperature |
2 cups confectioners' sugar, sifted |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
2. In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
3. 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.
4. 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.
5. 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.
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