Zucchini Cinnamon Stacked Cake

    Zucchini Cinnamon Stacked Cake

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    If you love carrot cake, try this twist on the original recipe that takes advantage of zucchini season.

    Serves: 12 

    • 3 cups (375g) plain flour
    • 3 cups (600g) white sugar
    • 1 teaspoon salt
    • 1 1/2 teaspoons bicarb soda
    • 1 teaspoon baking powder
    • 2 1/2 teaspoons ground cinnamon
    • 4 eggs
    • 1 1/2 cups (360ml) vegetable oil
    • 1 teaspoon vanilla essence
    • 3 cups (370g) zucchini, grated
    • 225g cream cheese
    • 125g butter
    • 2 cups (240g) icing sugar
    • 2 teaspoons vanilla essence

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 165 degrees C. Lightly grease and flour three 23cm round cake tins.
    2. In a medium size bowl combine the flour, sugar, salt, bicarb soda, baking powder and cinnamon. Mix well.
    3. In another bowl beat eggs, vegetable oil and vanilla together. Pour the egg mixture into the flour mixture and mix well. Stir in the grated zucchini. Divide mixture between the three tins.
    4. Bake for 25 minutes. Allow the cakes to cool in the pans.
    5. To Make icing: Cream together the cream cheese, butter or margarine. Add the icing sugar, a little at a time. Add 2 teaspoons vanilla and mix well. Spread on cool cake layers to sandwich the layers together and cover the top.

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