Zuch. Pumpkin Cake

By carolync

Ingredients

• 4 eggs
• 1 cup canola oil
• 1 cup sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla
• 2 cups grated zucchini
• 1 cup canned pumpkin
• 3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoons ginger
• 1 1⁄2 teaspoons cinnamon
• 3 ⁄4 teaspoon fresh ground nutmeg
• Cream Cheese Frosting
• 5 cups powdered sugar
• 8 oz cream cheese, softened
• 1/4 cup butter, melted
• 4 tablespoons milk, optional

Details

Servings 1
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350 degrees.

Prepare 2 9-inch round cake pans by spraying with cooking oil and line the bottom with parchment paper. Set aside.

Combine all ingredients in order as listed above, beat on medium-high until well combined.

Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool on baking rack.

Once cake is completely cool make cream cheese frosting.

Beat together cream cheese and melted butter until smooth and there are no cream cheese chunks. Add in powder sugar and cream together by beating on medium-high. Add in milk one tablespoon at a time, until you get your desired consistency, if you want to make the frosting a little runnier, like pictured add al 4 tablespoons.

Cut each round cake in half. Place one layer on a cake plate or the serving plate you will be using. Add ¾ cup frosting, then add another cake layer. Repeat with remaining cake and frosting. After the last cake layer add the remaining frosting. I just poured mine in the center and then using a knife gently pushed it from the center out and let it run naturally down the sides of the cake.