Zucchini Pecan Cake with Cinnamon Cream Cheese FrostingPosted in : Cake on by : Daphne
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.