Zucchini Cake

Name: Zucchini Cake
Ingredients: 1 1/2 cups (2 1/2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 1/3 cup light brown sugar, packed; 4 large eggs, at room temperature; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1/4 cup cornstarch; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 3 cups grated zucchini; 3/4 cup (1 1/2 sticks) unsalted butter; 8 ounces cream cheese, softened; 1 (16-ounce) box powdered sugar, sifted; 1/4 teaspoon salt; 2/3 cup coarsely chopped, toasted pecans; Candied pecans, for garnish (optional)

20 ingredients

6 steps

Ingredients

1 1/2 cups (2 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1/3 cup light brown sugar, packed
4 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
3 cups grated zucchini
3/4 cup (1 1/2 sticks) unsalted butter
8 ounces cream cheese, softened
1 (16-ounce) box powdered sugar, sifted
1/4 teaspoon salt
2/3 cup coarsely chopped, toasted pecans
Candied pecans, for garnish (optional)

Directions

1

To prepare the cake, preheat oven to 350°. Coat a 9x13-inch baking pan with baking spray; set aside.
2

In a stand mixer fitted with a paddle attachment, beat the butter at medium speed until pale and fluffy, 4-6 minutes. Gradually beat in the granulated sugar and brown sugar at medium speed until well incorporated and fluffy, another 4-5 minutes. With mixer running on medium-low speed, add the eggs one at a time, beating just until the yellow yolk of each egg disappears into the batter. Add the vanilla extract with the final egg.
3

Whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and cardamom in a medium mixing bowl. With mixer running on low speed, gradually add the flour mixture to batter, mixing until just combined. Fold the zucchini into the batter using a rubber spatula.
4

Pour the batter into prepared pan, smoothing top into an even layer with a rubber spatula. Bake at 350° for 35 to 40 minutes or until a wooden skewer inserted into the center of the cake comes out clean or with only a few moist crumbs. Transfer the cake to a wire rack and cool completely before frosting.
5

To prepare the frosting, melt the butter in a large skillet or saucepan over medium-low heat; cook, stirring often, until the milk solids turn golden brown and the butter smells nutty. Pour the butter into a large mixing bowl and transfer to the fridge; chill until the butter solidifies, but is still soft, 20 to 25 minutes.
6

Add the softened cream cheese to the bowl with the butter; beat at medium speed with an electric mixer until smooth and fluffy. Add the powdered sugar and salt; beat at low speed until combined. Fold the chopped pecans into the frosting. Spread the frosting over the completely cooled cake and sprinkle with candied pecans if desired.