Zucchini Cake

This zucchini cake is very moist, similar to carrot cake. It's frosted with a decadent cream cheese frosting for a lovely dessert

Ingredients

Cake:

3 cups all-purpose flour

3 cups white sugar

2 ½ teaspoons ground cinnamon

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 ½ cups vegetable oil

4 eggs

1 teaspoon vanilla extract

3 cups grated zucchini

Frosting:

1 (8 ounce) package cream cheese, room temperature

½ cup butter, room temperature

2 cups confectioners' sugar, sifted

2 teaspoons vanilla extract

Directions

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.