zucchini cake i

Ingredients

• Servings: 1
• cake:
• 3 cups all-purpose flour
• 3 cups white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini
• frosting:
• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup butter, room temperature
• 2 cups confectioners' sugar, sifted
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 2 hrs 20 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease and flour three 9-inch round cake pans.
• in a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. mix well.
• in another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. pour into egg mixture into the flour mixture and mix well. stir in the shredded zucchini. pour batter into prepared pans.
• 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 a wire rack and allow to cool completely.
• 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 teaspoons vanilla. spread between cake layers and stack to make a 3-layer cake.