Zucchini And Ginger Naked Cake With Ginger Cream Cheese Frosting Food

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

ZUCCHINI CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
• Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
• For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
• Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.

ZUCCHINI AND GINGER NAKED CAKE WITH GINGER CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans.
• Grate the zucchini on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze dry.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves together in a large bowl.
• In a second large bowl, whisk the brown sugar, eggs, oil, milk, fresh ginger, vanilla and grated zucchini. Add the flour mixture to the wet ingredients and stir until just combined. Divide the batter between the prepared cake pans; smooth the tops with an offset spatula.
• Bake the cakes until a wooden pick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes, then invert onto a cooling rack and cool completely.
• Use a serrated knife to carefully cut each cake in half horizontally, making four layers.
• For the frosting: Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add the confectioners' sugar, beating until incorporated. Beat in the chopped crystalized ginger.
• To assemble the cake: Place a cake layer on a cake stand or platter. Spoon a quarter of the frosting (about 1 1/2 cups) on top and smooth it evenly with an offset spatula. Stack another cake layer on top; repeat with the frosting. Continue with the remaining cake layers and frosting, leaving the sides of the cake bare. Top with the sliced crystalized ginger.

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350. Grease a 9x13 inch baking pan.
• Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla, and sour cream. Stir in grated zucchini.
• In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add to the wet mixture, stirring just until combined.
• Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
• Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3 to 4 minutes.
• Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Steps:

• Cake:.
• Combine dry ingredients (flour, sugar, cinnamon, baking powder, and baking soda) in a mixing bowl.
• Add oil, eggs and mix well.
• Add zucchini and walnuts; stir well.
• Pour into a greased 9 x 13 inch baking pan.
• Bake at 350 degrees for 35-40 minutes.
• Cool.
• Frosting:.
• Beat cream cheese, butter, milk, and vanilla until smooth.
• Add sugar and mix well.
• Frost cake.
• Sprinkle with additional walnuts.