Zucchini-Pecan Cake With Cream Cheese Frosting Recipe

Name: Zucchini-Pecan Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Position rack in center of oven and preheat to 350u00b0F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
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.
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.
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:
5
Cut cake into wedges and serve.

1252

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon coarse kosher salt, and more.

Yes, Zucchini-Pecan Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini-Pecan Cake With Cream Cheese Frosting

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