Zucchini Pumpkin Cake Recipe #52084
Freeze your home grown shredded zucchini so when your pumpkin is ready in the fall in can make this delish cake.
by ~Rita~
1½ hours | 20 min prep
SERVES 12 , 1 cake
- 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
- Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.
- Preheat oven to 350 degrees.
- Beat eggs to blend, add oil, sugar and vanilla.
- Continue beating until thick and foamy.
- Stir in zucchini and pumpkin.
- Mix remaining ingredients in a separate bowl.
- Stir dry mixture gently into zucchini mixture just until blended.
- Bake for 45 minutes or until toothpick inserted in center comes out clean.
- Top with cream cheese frosting.
- CREAM CHEESE FROSTING:.
- Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.
- Press pine nuts into sides of cake.
- Eat Away!
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5 stars