Spiced Zucchini Cake with spiced maple cream cheese frosting

Spiced Zucchini Cake with spiced maple cream cheese frosting

Ingredients (Yield 9 servings)

  • 1 ¼ cups all-purpose flour
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ½ teaspoon minced crystallized ginger
  • ½ teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 2 eggs
  • 1 cup shredded zucchini

Maple Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 3 tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 2 cups confectioners’ sugar

Method

  1. Preheat oven to 350 degrees F. Butter or spray an 8×8 inch baking pan with non-stick cooking spray; set aside.
  2. In a bowl, combine flour, cinnamon, cardamom, nutmeg, crystallized ginger, salt, baking powder and baking soda.
  3. Combine oil, applesauce, eggs and sugars; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Pour into the prepared 8×8 inch baking pan. 4. 4. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
  4. For the icing: In a small bowl, beat cream cheese, butter, maple syrup, cinnamon and cardamom until smooth and creamy. Add confectioners’ sugar and mix well. Frost cake with icing.

Storage: Store covered in refrigerator for up to 2 days. Bring to room temperature before serving.

Notes:
1. This icing is a little on the thin side and is not able to be piped. If you find the consistency to be too thin for your taste, gradually add in a little more confectioners’ sugar.
2. If you enjoy nuts, pecans and walnuts both pair well with this recipe. Simply fold in a ½ cup of chopped nuts before pouring the batter into the pan.
3. Don’t have cardamom or crystallized ginger? No problem, just omit them, but I do highly recommend adding both of these to your spice rack.

Source: Recipe from Jamie @ MyBackingAddiction.com

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