ZUCCHINI-PECAN CAKE WITH CREAM CHEESE FROSTING
Provided by Ian Knauer
Categories Cake Mixer Egg Dessert Bake Kentucky Derby Backyard BBQ Cream Cheese Pecan Zucchini Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 20
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
- Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans. Transfer cake batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
- For frosting:
- Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Cut cake into wedges and serve.
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Sandip Chaudhary
[email protected]This cake was a hit at my party! Everyone loved the moist texture and delicious flavor. I will definitely be making it again.
Uzma Azam
[email protected]This cake was a bit too sweet for my taste, but I think that's just a matter of personal preference. The texture was great and the cream cheese frosting was delicious.
Mr Rifat
[email protected]This cake was easy to make and it turned out great! I will definitely be making it again.
William Parker
[email protected]I loved the unique flavor of this cake. The zucchini and pecans gave it a really interesting texture and taste. The cream cheese frosting was also very good.
Ian Siku
[email protected]This cake was a bit dry for my taste. I think I would add some extra oil or butter to the batter next time.
Usman Khann
[email protected]I'm not a big fan of zucchini, but this cake was surprisingly good. The zucchini added a nice moistness to the cake and the cream cheese frosting was the perfect complement.
Malika Aden
[email protected]This cake was easy to make and it tasted great! The only thing I would change is to add a bit more cinnamon to the batter.
asdf khan
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, and the cream cheese frosting was delicious. I will definitely be making this cake again.
Wakoma West
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. I might try reducing the amount of sugar next time.
Clement imoni
[email protected]I was pleasantly surprised by how moist and flavorful this cake was. The cream cheese frosting was also very good.
Vicky Meisner
[email protected]This cake is so easy to make and it tastes amazing! I love that it uses zucchini, which makes it a healthier option than other cakes.
Malik Saqi
[email protected]I've made this cake several times now and it's always a hit! My family and friends love the moist texture and delicious flavor. The cream cheese frosting is the perfect finishing touch.
Maria Isabel
[email protected]This zucchini pecan cake is a delightful treat! The combination of zucchini and pecans gives it a unique and moist texture, while the cream cheese frosting adds a touch of sweetness and tang. I highly recommend this recipe for anyone looking for a de