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| ZUCCHINI CAKE - CREAM CHEESE FROSTING | |
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CAKE: 3 eggs 1 tsp. vanilla 2 tsp. baking soda 1/2 tsp. cinnamon 2 c. sugar 2 c. zucchini, grated 1 tsp. salt 3/4 c. light raisins 1 c. oil 2 c. flour 1 tsp. baking powder 1 1/2 c. nuts, chopped FROSTING: 1 (8 oz.) pkg. cream cheese 1 tsp. vanilla 1 tbsp. milk 5 1/2 c. (1 1/4) box powdered sugar CAKE: Combine eggs, sugar, oil and vanilla. Beat until smooth. Add grated zucchini and stir to combine. Sift together flour, baking powder, soda, salt and cinnamon. Add raisins and nuts to dry ingredients. Then stir into zucchini mixture. Pour into greased and floured 9 x 13 inch baking pan. Bake at 350 degrees for 50 minutes or until cake tests done. FROSTING: Combine milk, cream cheese and vanilla, mixing until well blended. Slowly add sugar, mixing well after each addition. | |
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recipe reviews #40642
Michelle (New York) says:
This cake is delicious. I used craisins instead of light raisins to add another element of color and I left out the nuts due to an allergy. It is very pretty and delicious. I also only added three cups of powdered sugar for the frosting. I added it 1/2 cup at a time and tasted after every addition to make sure it wasn't getting too sweet. 5 1/2 cups would have been way too sweet for me.
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