Ingredients
12
12 servings
- •3 cups all-purpose flour
- •3 cups white sugar
- •2.5 teaspoons ground cinnamon
- •1.5 teaspoons baking soda
- •1 teaspoon baking powder
- •1 teaspoon salt
- •1.5 cups vegetable oil
- •4 eggs
- •1 teaspoon vanilla extract
- •3 cups grated zucchini
- •1 (8 ounce) package cream cheese, room temperature
- •0.5 cup butter, room temperature
- •2 cups confectioners' sugar, sifted
- •2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
- Make the cake: Whisk flour, sugar, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined.
- Beat oil, eggs, and vanilla in a separate bowl with an electric mixer; pour into flour mixture and stir until well combined. Stir in shredded zucchini. Pour batter into the prepared pans.
- Bake in the preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 10 minutes, then invert layers onto a wire rack and let cool completely, 20 to 30 more minutes.
- While the layers are cooling, make the frosting: Beat cream cheese and butter in a mixing bowl with an electric mixer until smooth. Mix in confectioner's sugar, a little at a time, until smooth. Stir in vanilla.
- Place one cooled cake layer onto a serving plate. Cover with frosting and spread to the edges. Repeat with a second layer. Place remaining cake layer on top. Frost the sides of the cake, then finish by frosting the top.
Nutritional Facts
Per 12 servings
- Calories: 794
- Carbohydrate: 96g
- Fat: 44g
- Fiber: 1g
- Protein: 7g
- Sugar: 71g
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