Zucchini Pumpkin Cake

Name: Zucchini Pumpkin Cake
Ingredients: 4 eggs; 1 cup salad oil; 1 cup sugar; 1 cup brown sugar; 2 teaspoons vanilla; 2 cups grated zucchini; 1 cup canned pumpkin; 3 cups flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon baking powder; 1 1/2 teaspoons ginger; 1 1/2 teaspoons cinnamon; 3/4 teaspoon fresh ground nutmeg; 1 cup pine nuts; 1 cup raisins; Cream Cheese Frosting; 3 ounces cream cheese, room temperature; 1/2 teaspoon almond extract; 4 tablespoons butter; 1/4 teaspoon vanilla extract; 8 ounces powdered sugar; sour cream, if needed; For sides of cake; 1 -2 cup toasted pine nuts

25 ingredients

13 steps

Ingredients

4 eggs
1 cup salad oil
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
2 cups grated zucchini
1 cup canned pumpkin
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
3/4 teaspoon fresh ground nutmeg
1 cup pine nuts
1 cup raisins
Cream Cheese Frosting
3 ounces cream cheese, room temperature
1/2 teaspoon almond extract
4 tablespoons butter
1/4 teaspoon vanilla extract
8 ounces powdered sugar
sour cream, if needed
For sides of cake
1 -2 cup toasted pine nuts

Directions

1

Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.
2

Preheat oven to 350 degrees.
3

Beat eggs to blend, add oil, sugar and vanilla.
4

Continue beating until thick and foamy.
5

Stir in zucchini and pumpkin.
6

Mix remaining ingredients in a separate bowl.
7

Stir dry mixture gently into zucchini mixture just until blended.
8

Bake for 45 minutes or until toothpick inserted in center comes out clean.
9

Top with cream cheese frosting.
10

CREAM CHEESE FROSTING:
11

Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.
12

Press pine nuts into sides of cake.
13

Eat Away!