Name: Zucchini-Pecan Cake with Cream Cheese Frosting
Cook time: 50 minutes
Total time: 2 hours 35 minutes
Yield: Makes 10 servings
Ingredients: Nonstick vegetable oil spray; 1 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon coarse kosher salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 3/4 cup olive oil (not extra-virgin); 1 cup (packed) golden brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups coarsely grated zucchini (about 8 ounces); 3/4 cup chopped pecans; 1/2 8-ounce package Philadelphia brand cream cheese (do not use reduced-fat or fat-free), room temperature; 3 tablespoons unsalted butter, room temperature; 3/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

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Zucchini-Pecan Cake with Cream Cheese FrostingNigel Cox

Carrot cake was the inspiration for this delicious dessert. Grated zucchini, which makes the cake extra-moist, takes the place of the carrots.

Recipe information

Total Time
2 hours 35 minutes
Yield
Makes 10 servings

Ingredients

Cake:

Nonstick vegetable oil spray

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon coarse kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3/4 cup olive oil (not extra-virgin)

1 cup (packed) golden brown sugar

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups coarsely grated zucchini (about 8 ounces)

3/4 cup chopped pecans

Frosting:

1/2 8-ounce package Philadelphia brand cream cheese (do not use reduced-fat or fat-free), room temperature

3 tablespoons unsalted butter, room temperature

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Preparation

For cake:
Step 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.
Step 2
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.
Step 3
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:
Step 4
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.
Step 5
Cut cake into wedges and serve.

TagsCake Dessert Zucchini Squash Vegetable Pecan Nut Baking Electric Mixer Gourmet

Recipe information

Ingredients

Cake:

Frosting:

Preparation

For cake:

Step 1

Step 2

Step 3

For frosting:

Step 4

Step 5

Recipe notes