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Zucchini-Pecan Cake with Cream Cheese Frosting

Zucchini-Pecan Cake with Cream Cheese Frosting
This recipe serves 10. Watching your figure? This vegetarian recipe has 475 calories, 5g of protein, and 30g of fat per serving. Head to the store and pick up ground nutmeg, coarsely zucchini, butter, and From preparation to the plate, this recipe takes around 2 hours and 35 minutes.

Instructions

1
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.
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Baking PaperBaking Paper
Cake FormCake Form
OvenOven
2
Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well.
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Baking PowderBaking Powder
Coarse SaltCoarse Salt
CinnamonCinnamon
GingerGinger
NutmegNutmeg
All Purpose FlourAll Purpose Flour
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WhiskWhisk
BowlBowl
3
Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans.
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ZucchiniZucchini
VanillaVanilla
PecansPecans
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
4
Transfer cake batter to prepared pan.
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Frying PanFrying Pan
5
Bake cake until tester inserted intocenter comes out clean, about 45 minutes.Cool cake completely in pan on rack, about 1 hour.
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OvenOven
Frying PanFrying Pan
6
Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
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Baking PaperBaking Paper
Frying PanFrying Pan
1
Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon.
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Cream CheeseCream Cheese
CinnamonCinnamon
VanillaVanilla
ButterButter
SugarSugar
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Hand MixerHand Mixer
BowlBowl
2
Spread frosting thickly over top of cake. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Ingredients you will need
FrostingFrosting
SpreadSpread
3
Cut cake into wedges and serve.
DifficultyExpert
Ready In2 hrs, 35 m.
Servings10
Health Score3
Vegetarian
DietsLacto Ovo Vegetarian
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