ZUCCHINI AND GINGER NAKED CAKE WITH GINGER CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 19
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
Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 24 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.
ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROSTING
Make and share this Zucchini Cake with Lemon Cream Cheese Frosting recipe from Food.com.
Provided by Crabbycakes
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 16
Steps:
- For Cake: Preheat oven to 350 degrees F.
- In large bowl, combine cake mix, cinnamon and nutmeg.
- Add eggs, oil, lemon juice, orange juice, and honey.
- Mix on low speed to blend, then beat on medium for 2 minutes.
- Stir in zucchini (and walnuts if desired).
- Divided batter between 2 greased and floured round cake pans.
- Bake for 30-35 minutes, or until cakes test done.
- Cool and frost with Lemon Cream Cheese Frosting.
- TO Make Frosting: In medium bowl, mix cream cheese, butter, lemon extract and vanilla until throughly blended.
- Add powdered sugar slowly, mixing well after each addition, until mixture reaches spreading consistency.
- Stir in pecans.
Nutrition Facts : Calories 7424.5, Fat 392.6, SaturatedFat 145, Cholesterol 1128, Sodium 4271, Carbohydrate 947.7, Fiber 16.8, Sugar 804.4, Protein 63.9
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Do you have lots of zucchini in your garden, and you want to make something different? This really is a delicious cake. Recipe courtesy of Tastes Better from Scratch.
Provided by AmyZoe
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 305.1, Fat 14.2, SaturatedFat 5.7, Cholesterol 42.2, Sodium 265.2, Carbohydrate 42.5, Fiber 0.7, Sugar 32, Protein 2.9
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Quick and easy to whip up. Great taste with the cream cheese frosting. Good way to use up all those zucchini from the garden.
Provided by Barb Witherspoon
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 349.9, Fat 17.8, SaturatedFat 4.3, Cholesterol 53.2, Sodium 201.9, Carbohydrate 45.1, Fiber 0.8, Sugar 32.2, Protein 3.8
CHOCOLATE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
This cake is moist and fudgy, a great way to use up some of your summer zucchini. Would also be good with chocolate ganache, a thin white icing or glaze or even just sprinkled with chocolate chips while hot. *i used hershey's special dark cocoa- it's a mix of dutch and regular unsweetened so i think either would work here
Provided by newmama
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- cream sugar, oil and butter.
- add eggs, yogurt and vanilla.
- sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
- fold in zucchini and chocolate chips.
- spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
- cool completely and frost
- beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
- refrigerate until serving.
ZUCCHINI CREAM CHEESE CAKE
Make and share this Zucchini Cream Cheese Cake recipe from Food.com.
Provided by strumica
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F (170 C).
- Beat sugar, butter, vanilla and cream cheese on medium speed or about 4 minutes.
- Add eggs one at a time and beat.
- Add flour, baking powder, salt and 2 to 2 1/2 teaspoons cinnamon and beat on low until blended.
- Shred the zucchini (or chop it into very small pieces). I used my manual food processor (salsa maker) which worked great.
- Stir in the zucchini.
- Pour into 13 x 9 pan.
- Combine the 1/3 cup sugar and 1 teaspoons cinnamon and sprinkle over the batter.
- Bake for about 30-40 minutes or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 345, Fat 15.3, SaturatedFat 9.3, Cholesterol 76.4, Sodium 219.5, Carbohydrate 48.9, Fiber 1.1, Sugar 35.4, Protein 4.6
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