Zucchini-Pecan Cake with Cream Cheese Frosting | view more Recipe

Zucchini-Pecan Cake with Cream Cheese Frosting

  • 'Nonstick vegetable oil spray'
  • '1 1/2 cups all purpose flour'
  • '1 1/2 teaspoons baking powder'
  • '1 teaspoon coarse kosher salt'
  • '1 teaspoon ground cinnamon'
  • '1/2 teaspoon ground ginger'
  • '1/4 teaspoon ground nutmeg'
  • '3/4 cup olive oil (not extra-virgin)'
  • '1 cup (packed) golden brown sugar'
  • '3 large eggs'
  • '1 teaspoon vanilla extract'
  • '1 1/2 cups coarsely grated zucchini (about 8 ounces)'
  • '3/4 cup chopped pecans'
  • '1/2 8-ounce package Philadelphia brand cream cheese (do not use reduced-fat or fat-free)
  • room temperature'
  • '3 tablespoons unsalted butter
  • room temperature'
  • '3/4 cup powdered sugar'
  • '1/2 teaspoon vanilla extract'
  • '1/2 teaspoon ground cinnamon'

  1. Position rack in center of oven and preheat to 350°F
  2. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper
  3. Coat parchment paper with nonstick spray
  4. Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well
  5. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans
  6. Transfer cake batter to prepared pan
  7. Bake cake until tester inserted into center comes out clean, about 45 minutes
  8. Cool cake completely in pan on rack, about 1 hour
  9. Cut around sides of pan to loosen
  10. Turn cake out onto platter; peel off parchment paper
  11. Using electric mixer, beat cream cheese and butter in medium bowl until blended
  12. Beat in sugar, vanilla, and cinnamon
  13. Spread frosting thickly over top of cake
  14. DO AHEAD: Can be made 1 day ahead
  15. Cover and chill
  16. Cut cake into wedges and serve