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: cake; nonstick vegetable cooking spray; 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon coarse kosher salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¾ cup olive oil (not extra-virgin); 1 cup packed golden brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 ½ cups coarsely grated zucchini (about 8 ounces); ¾ cup chopped pecans; frosting; 0.5 (8 ounce) packagephiladelphia-brand cream cheese, room temperature (do not use reduced-fat or fat-free); 3 tablespoons unsalted butter, room temperature; ¾ cup powdered sugar; ½ teaspoon vanilla extract; ½ teaspoon ground cinnamon

Servings: persons

cake
nonstick vegetable cooking spray
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ cup olive oil (not extra-virgin)
1 cup packed golden brown sugar
3 large eggs
1 teaspoon vanilla extract
1 ½ cups coarsely grated zucchini (about 8 ounces)
¾ cup chopped pecans
frosting
0.5 (8 ounce) packagephiladelphia-brand cream cheese, room temperature (do not use reduced-fat or fat-free)
3 tablespoons unsalted butter, room temperature
¾ cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

1
CAKE.
2
Position rack in center of oven and preheat to 350F Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper.
3
Coat parchment paper with nonstick spray.
4
Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well.
5
Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans.
6
Transfer cake batter to prepared pan.
7
Bake cake until tester inserted into center comes out clean, about 45 minutes.
8
Cool cake completely in pan on rack, about 1 hour.
9
Cut around sides of pan to loosen.
10
Turn cake out onto platter; peel off parchment paper.
11
FROSTING.
12
Using electric mixer, beat cream cheese and butter in medium bowl until blended.
13
Beat in sugar, vanilla, and cinnamon.
14
Spread frosting thickly over top of cake.
15
DO AHEAD Can be made 1 day ahead.
16
Cover and chill.
17
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 20 ingredients. The key ingredients include: cake, nonstick vegetable cooking spray, 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 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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