Spiced Zucchini Layer Cake
One portion of this dish contains approximately 6g of protein, 18g of fat, and a total of 473 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of vanillan extract, butter, cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 2 hours. It is a good option if you're following a vegetarian diet.
Instructions
Move oven rack to the center position and preheat oven to 350°F. Grease and flour two 8-inch round pans and set aside.
Fit food processor with a fine grater disk and grate zucchini. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, spices, salt, sugar, and brown sugar. Stir in the oil until flour is moistened then add eggs and vanilla, stirring until thick batter forms. Stir in zucchini until just combined.
Pour batter into prepared pans and bake for 30 to 40 minutes, or until top is golden brown and a toothpick comes out clean. Cool completely before frosting.
Combine cream cheese and butter in the bowl of an electric stand mixer fitted with a paddle attachment and beat until thoroughly combined.
Add sugar and vanilla and beat until smooth.
Spread over cake and serve. Store cake covered in the refrigerator for up to 3 days.