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Categories:
Cake eggs vegetable or sugar orange juice vanilla zucchini all-purpose baking powder baking soda salt ground cinnamon ground cloves cream cheese butter cream cheese vanilla Icing milk cinnamon
Viewed: 92 - Published at: 8 years agoIngredients
- FOR THE CAKE:
- 3 whole Eggs
- 1/2 cups Vegetable Or Canola Oil
- 1-1/3 cup Granulated Sugar
- 1/2 cups Orange Juice
- 2 teaspoons Vanilla Extract
- 1-1/2 cup Grated Zucchini With Peel, Lightly Squeezed
- 2-1/2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoons Ground Cloves
- FOR THE CREAM CHEESE ICING:
- 1/2 cups Butter, Room Temperature
- 1 block (8 Oz. Size) Cream Cheese
- 1 teaspoon Vanilla Extract
- 4 cups Icing (Powdered Or Confectioners) Sugar
- 3 Tablespoons Milk
- Cinnamon, For Sprinkling
Method
- For the zucchini cake:
- Preheat oven to 350°F.
- In a large bowl, whisk the eggs until they are frothy. Add oil, sugar, orange juice, and vanilla. Mix well. Add zucchini and mix to combine. To the bowl, add the remaining ingredients and mix until just combined.
- Lightly grease or line a 9"x13" baking dish with parchment paper. Pour cake batter into the prepared dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool on a wire rack. Once cooled, frost with cream cheese icing.
- Recipe for Zucchini Cake adapted from Company's Coming - Cakes cookbook.
- For the cream cheese icing:
- In the bowl of a stand mixer, cream butter and cream cheese until smooth. Add vanilla and mix well. Add 2 cups of icing sugar and mix to combine. Add the remaining icing sugar and mix to combine. Add milk 1 tablespoon at a time until the icing reaches the desired mixing consistency. Beat the icing for a minute or two until fluffy. Spread over cooled cake and sprinkle with cinnamon if desired.
