Zucchini Cake with Cream Cheese Frosting


We had a BBQ today with my parents, and had wonderful food. I will have to post some of them, but in the shear urge to eat, I forgot to take pictures.  Imagine Dutch Oven potatoes with caramelized onions, a chili powder/cumin dry rubbed pork loin, homemade ice cream and this delicious cake.
Now that your mouth is watering, I am going to tell you that you need to make extra frosting. Why? Because I ate a lot of it from the bowl for lunch. Then had to buy more cream cheese.

Zucchini Cake
Adapted from allrecipes

3 c flour
3 c sugar
1 1/2 c oil
4 eggs
1 t salt
1 t baking powder
1 1/2 baking soda
1 t vanilla
2 1/2 t cinnamon
1/2 t nutmeg
1/4 c chopped pecans

Preheat oven to 325. Grease and flour 3 9 inch pans. Dump everything in your stand mixer and mix thoroughly. Divide among cake pans. bake for 25 – 30 minutes. Or until a tooth pick inserted in the center comes out clean.

Heavenly Cream Cheese Frosting
1 (8 oz) container of cream cheese
1/2 c butter
2 c powdered sugar
1 t vanilla bean paste
Pecans for garnish

Bring butter and cream cheese to room temperature. Beat on high with powdered sugar and vanilla. Spread over cooled cake.



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