Description
This Spiced Zucchini Cake is a moist, flavorful dessert featuring freshly grated zucchini and a warm blend of cinnamon, nutmeg, ginger, and cloves. Sweetened with both brown and white sugar and enriched with canola oil, this cake is topped with a creamy cream cheese frosting and garnished with toasted walnuts for a delightful crunch. Perfect for celebrations or a comforting treat with tea or coffee.
Ingredients
Units
Scale
For the Cake:
- 2 cups all-purpose flour
- 4 eggs, at room temperature
- 1 cup canola oil
- 1 cup brown sugar
- 1 cup white sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 1/2 cups freshly grated zucchini
For the Frosting:
- 1/4 cup unsalted butter, softened
- 1 (8 oz) container cream cheese, softened
- 1 tsp vanilla extract
- 3 Tbsp heavy whipping cream
- 1 3/4 cups confectioner's sugar
- 1 cup walnuts, roughly chopped and lightly toasted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by lightly spraying it with non-stick cooking spray.
- Mix Wet Ingredients: In a Kitchen Aid mixer, combine the brown sugar, white sugar, eggs, and canola oil thoroughly until well blended.
- Sift Dry Ingredients: Sift together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt to ensure even distribution.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture using the mixer until just combined.
- Add Zucchini: Fold in the freshly grated zucchini by hand to the batter evenly without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
- Prepare Frosting: In the Kitchen Aid mixer, whip the softened butter and cream cheese together until smooth. Add the vanilla extract and mix well.
- Add Sugar Slowly: Slowly add the confectioner’s sugar little by little on low speed to prevent messes. Continue mixing until incorporated.
- Add Cream: Gradually add the heavy whipping cream while mixing to achieve a creamy frosting texture. Whip until light and fluffy.
- Toast Walnuts: In a small saucepan over low heat, toast the walnuts for about 5 minutes, stirring frequently to prevent burning. Let them cool completely before using.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake and sprinkle the toasted walnuts on top as garnish.
- Serve: Slice, serve, and enjoy your delicious spiced zucchini cake!
Notes
- Ensure the zucchini is freshly grated and not overly moist to prevent a soggy cake.
- Room temperature eggs help the batter to mix more evenly.
- Slowly adding the confectioner’s sugar prevents frosting from becoming grainy or dusty.
- To toast walnuts, keep stirring to avoid burning and get an even golden color.
- Allow the cake to cool completely before frosting to avoid melting the frosting.
- Check for doneness with a toothpick inserted in the center; it should come out clean or with only a few moist crumbs.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 370
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
