HomeCake Zucchini Pecan Cake with Cinnamon Cream Cheese Frosting

Zucchini Pecan Cake with Cinnamon Cream Cheese Frosting

Posted in : Cake on by : Daphne


Nonstick vegetable oil spray1½ cups all-purpose flour1½ teaspoons baking powder1 teaspoon coarse kosher salt1 teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground nutmeg¾ cup olive oil (not extra-virgin)1 cup (packed) golden brown sugar3 large eggs1 teaspoon vanilla extract1½ cups coarsely grated zucchini (about 8 ounces)¾ cup chopped pecans (more for garnish, if desired)Frosting:4 ounces cream cheese (do not use reduced-fat or fat-free), room temperature3 tablespoons unsalted butter, room temperature¾ cup powdered sugar½ teaspoon vanilla extract½ teaspoon ground cinnamon


Preheat your oven to 350°F. Line a 9-inch round cake pan with parchment paper, and coat it with nonstick cooking spray.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, ginger and nutmeg until well combined. In a large bowl, whisk together the oil, sugar, eggs and vanilla, then fold in flour the mixture. Stir in the grated zucchini and pecans, and pour the batter into the prepared pan.
Bake until a cake tester inserted into center comes out clean — the original recipe said this would take about 45 minutes, but my cake was done after 35 minutes, so keep an eye on it. Once the cake is done, let it cool completely in the pan on a rack. When it’s cool, turn the cake out onto a platter and carefully peel off the parchment paper.
To make the frosting, beat the cream cheese and butter in the bowl of a stand mixer until smooth. Add the sugar, vanilla and cinnamon, and mix until combined. Slather the frosting on the cake, and top with toasted pecans, if desired.