KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Carrot cake was the inspiration for this delicious dessert. Grated zucchini, which makes the cake extra-moist, takes the place of the carrots.
10 servings
PREP: 50 minutes
TOTAL: 2 hours 35 minutes
Ingredients
CAKE
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
FROSTING
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
|
1st Keep
 Patrice_Sartor
|
Comments