And this is not just any cake. This is a zucchini cake! Sounds healthy, right? Well, it does have zucchini in it. But you don't really want to know what else is in it. Trust me.
The icing? Homemade cream cheese frosting. Again . . . don't ask.
Vanilla bean ice cream tops it off.
Oh, okay, I'll give you the recipe! I have to fill up this post with some love, anyway.
Zucchini Cake
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
3 eggs
1/2 cup oil
1 1/3 cups sugar
1/2 cup orange juice
1/2 tsp. almond extract
1 1/2 cups shredded zucchini (drained)
In large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside. Beat eggs, stir in oil, sugar, juice, extract, and zucchini; mix well. Add to flour mixture, stirring just to moisten. Pour into greased cake pan. Bake at 350 degrees 40 - 45 minutes or until test straw comes out clean.
Cream Cheese Frosting
In a large bowl, beat together 1 stick softened unsalted butter and 8 oz. softened cream cheese with an electric mixer. With the mixer on low speed, add 2 cups powdered sugar a cup at a time until smooth and creamy. Beat in 1 tsp. vanilla extract. Frost cake when cooled.
Fall in love!
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