Zucchini Spice Cake with Cream Cheese Frosting

• Vegetarian

• Produce

  • 2 1/2 cups Zucchini

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 4 cups Powdered sugar
  • 1 box Spice cake mix
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 1/4 cup Butter
  • 1 (8 oz pkg Cream cheese
  • 1/2 cup Sour cream

• Liquids

  • 1/2 cup Water

Found on thedomesticrebel.com

Description

Ingredients

• 1 box spice cake mix
• 4 eggs
• ½ cup water
• ⅓ cup oil
• ½ cup sour cream
• 2 & ½ cups shredded zucchini
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• FOR FROSTING:
• ¼ cup butter, at room temperature
• 1 (8 oz) pkg cream cheese, softened to room temperature
• 2 tsp vanilla extract
• About 4 cups powdered sugar

Directions

• Preheat oven to 350 degrees F. Liberally spray a 13x9 baking pan with cooking spray; set aside.
• In a large bowl, combine the cake mix, eggs, water, oil, sour cream and spices until combined. Fold in the shredded zucchini. Pour the batter into the prepared pan and bake for approx. 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
• In the bowl of a stand mixer, cream together the butter, cream cheese and vanilla until smooth. Add in the powdered sugar about 1 cup at a time or until frosting is thick and fluffy. Spread the frosting over the cake in an even layer. Refrigerate covered for about 1 hour to set before cutting into pieces. Store leftover cake in the fridge covered for up to 3 days.