ZUCCHINI CAKE (By Suzzane Stull)

By shygirl

this is a very moist cake, similar to carrot cake, iced with cream cheese frosting..

Ingredients

• FROSTING:
• 3 cup all-purpose flour
• 3 cups white sugar
• 1 tsp. salt
• 1 1/2 tsp. baking soda
• 1 tsp. baking powder
• 2 1/2 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup butter, room temperature
• 2 cups confectioner's sugar, sifted
• 2 tsp. vanilla extract

Preparation

Step 1

1. Preheat oven to 325 deg. 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 tsp. vanilla extract 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 tsp. vanilla. Spread between cake layers and stack to make a 3-layer cake.