- 2 medium zucchini, grated
- 3 cups plain flour
- 1 cup castor sugar
- 1 cup brown sugar
- Pinch salt
- 1.5 tspn bi carb soda
- 1 tspn baking powder
- 2 tspns cinnamon
- 1/2 tspn nutmeg (freshly grated)
- 1/2 tspn allspice
- 1.25 cups vegetable oil
- 4 large eggs
- 2 tspn vanilla extract
- 1 cup chopped walnuts
- Cream Cheese Frosting
- 500gm cream cheese (softened)
- 80g butter (softened)
- 1/4 cup briwn sugar
- 1 tspn vanilla extract
Preheat oven to 180C
Grease and line a 25cm square baking tin.
Put all dry in ingredients including walnuts into a bowl and mix well.
In another bowl add the zucchini, eggs, vanilla extract and oil and mix well so that the eggs are well mixed into the mixture.
Add the wet mixture to the dry mixture, half at a time. Mix to combine well making sure there are no patches of dry ingredients not mixed in.
Pour the well mixed cake mix into the lined cake tin and bake for 50 – 60mins until the centre can be pierced with a skewer that comes out clean. Do not over cook.
Allow to cool completely in the baking tin before removing from tin.
Cream the cream cheese, brown sugar and vanilla until the sugar is completely dissolved and the mixture is soft and smooth.
Decorate the top of the cooled cake with teh cream cheese mixture.
Cut and serve. Must be kept refrigerated.
By: Chrissy Rob