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BEST Ever Zucchini Cake

BEST Ever Zucchini Cake

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BEST Ever Zucchini Cake

The BEST Zucchini Cake EVER

This cake, hands down is the most moist, tender and flavorful ZUCCINI cake you will find.  To make it even better – if that’s possible, it starts with a cake mix!

Now if you’re a purest and only bake from scratch, just try this one, seriously, it is AMAZING!

The cream cheese frosting is scrumptious and pairs perfectly.  It doesn’t over power it, but compliments the delicate cake for a perfect balance.  You’ll love this recipe, come one and let’s make one.  OH, and I’ll show you how to freeze it for later too!




BEST EVER and EASY ZUCCHINI CAKE

Ingredients:

Cake –

1 Spice Cake Cake

2 cups shredded zucchini; small to medium works best, leave on the skin

2 eggs

1 cups water

Vegetable oil called for in the cake mix; amount specified on the box you are using

 

Cream Cheese Frosting –

2   –  8 oz. packages of cream cheese, softened

1/2 cup real butter (1 stick), softened

2 cups powdered sugar; sifted or stirred and spooned into a measuring cup and leveled off

Pinch of Salt

1 teaspoon of vanilla


Directions:

Preheat your oven to 350 degrees.

Prepare a cake pan – either a 9×13 cake pan or 2-round cake pans – by lining with parchment and spraying with non-stick spay; or coating with release spray.

Trim the ends of the zucchini, wash and dry it.  

Grate until you have 2 cups of zucchini.

Moist EASY Zucchini CakeIn a mixing bowl, combine the spice cake mix, eggs, water and oil; combine as directed on box, as well as the zucchini shreds.Moist EASY Zucchini CakePour into prepared pan(s) and bake as directed on package until done. *When a toothpick inserted into the center comes out almost clean.Moist EASY Zucchini CakeCool on rack.

 

CREAM CHEESE FROSTING

Begin by placing the cream cheese and butter in a medium mixing bowl.Moist EASY Zucchini CakeCream together until creamy and light.Moist EASY Zucchini CakeAdd in the vanilla.

Gradually in the powdered sugarMoist EASY Zucchini CakeAnd mix until creamy and smooth.Moist EASY Zucchini CakeFrost the cake and store in the refrigerator.

Moist EASY Zucchini Cake

If you want to make this ahead and freeze it, it works out very well.  

I made this cake in the disposable pans lined in parchment paper.  When the cake was cooled I frosted the cake.

Then I froze the cakes just until the the frosting was set – you can skip this step if you are in a hurry.

I cut a piece of parchment paper to fit over the top of the cake; then wrapped the entire cake – separately – in plastic wrap; several layers thick before putting in the freezer.

Just make sure to thaw in time for your event.  Keep chilled though until serving time due to the cream cheese frosting.

Moist EASY Zucchini Cake

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2016

Recognize a blessing and be a blessing today.


Pumpkin bars with cream cheese frosting

Pumpkin Bars with Cream Cheese Frosting

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Pumpkin bars with cream cheese frosting

Best tender and moist Pumpkin Bars

These Pumpkin Bars with Cream Cheese Frosting are super moist and tender with the perfect frosting to make it DELISH.

They are so easy to bake up for family, parties, and not just for fall treats either. 

Because they freeze so well, you can have them on hand for guests who drop in.

You’ll love how simple they come together and how fabulous they taste. 

 

 




 

Pumpkin Bars with Cream Cheese Frosting

Ingredients:

Bars – 1 egg

1 cup granulated sugar

2/3 cup brown sugar

1 cup vegetable oil

15 oz. can pumpkin

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. salt

1 Tbl. pumpkin pie spice

1 tsp. cinnamon

1/8 tsp. ground cloves

Frosting –

8 oz. cream cheese, softened

1/2 cup butter or margarine, softened

3 cups powdered sugar

1 tsp. vanilla

1-3 Tbl. milk

Directions:

Heat oven to 350 degrees. Prepare a 13×10” baking pan, or a jelly roll pan, preferably with parchment paper and coated with non-stick spray.Pumpkin Bars 1Using an electric mixer at medium speed, combine the eggs, sugar, oil, vanilla and pumpkin until well combined.Pumpkin Bars 2In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, salt, pumpkin pie spice, cinnamon and ground cloves.

Add the dry ingredients to the pumpkin mixturePumpkin Bars 3Mix at low speed until thoroughly combined and the batter is smooth.Pumpkin Bars 4Spread the batter into a 13×10” baking pan, or a jelly roll pan, that has been coated with cooking spray or sprayed and lined with parchment paper.Pumpkin Bars 5

 




Bake the 30 minutes, or until done when tested with a toothpick.Pumpkin Bars 6Let cool for 15 minutes.

TIP:  After 15 minutes cover with plastic wrap and allow to cool completely while covered.  This traps the moisture and keeps it tender and moist. 

NEXT TIP:   After the cake has cooled, with the plastic wrap still on, place in the freezer for at least 3 hours before frosting.  This keeps the crumbs from getting into the frosting. 

 

To make the frosting:

Combine the cream cheese and butter in a medium bowl with an electric mixture until smooth.Pumpkin Bars 7Add the sugar and mix at low speed until combined.Pumpkin Bars 8Stir in the vanilla and mix.Pumpkin Bars 9Add in enough milk, one tablespoon at a time, to desired consistency.Pumpkin Bars 10Spread on cooled or frozen pumpkin cake

 

When the cake is covered evenly with frosting 

Cut into bars and serve. 

TIP: Freeze as it is for 20-30 minutes, or long enough to allow the frosting to set up for easier cutting.  This works really well if you are plating these and they have time to come to room temperature, or just chilled before serving.   Do not leave unwrapped in the freezer longer than the recommended time.

NEXT TIP:  Cover again in plastic wrap if making a week ahead.  

 

ONE MORE TIP:  Freeze and then cut using a plastic knife and it will be a clean cut without all of the crumbs

 

Store leftovers in a tightly covered container in the refrigerator or freeze for later use.

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

Recognize a blessing and be a blessing today.




Pumpkin cake with cream cheese frosting

Pumpkin Cake With Cream Cheese Frosting

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Pumpkin cake with cream cheese frosting

Homemade Pumpkin Cake

 

Do you like Pumpkin Cake with Cream Cheese Frosting?

You will really love this one!  

This Pumpkin Cake is tender to the last bite.

The cream cheese frosting pairs perfectly because it’s not too sweet and provides just the right balance for a terrific dessert. 

Make this for your family gathering, work party, the neighbors, any occassion will be just right for this Pumpkin Cake with Cream Cheese Frosting. 

Pumpkin Cake with Cream Cheese Frosting

Cake

Ingredients:

4 eggs

1 cup brown sugar

2/3 cup granulated sugar

1 cup vegetable oil

15 oz. can pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

1 tsp. nutmeg

½ tsp. ginger  

 

Directions:

Preheat oven to 350 degrees. (325 degrees for glass pan)

Prepare a 9″x13″ cake pan by coating with spray release, OR even better to line with parchment and coat with spray release also.

 

Mix together the eggs, sugar, oil and pumpkin until well combined.pumpkin cakeIn a separate bowl, stir together flour, baking powder, cinnamon, salt, baking soda, nutmeg and ginger.

Now, add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.pumpkin cake

Spread the batter into the prepared cake pan.   

Bake for 30 minutes, or until a toothpick comes out almost clean when inserted into the middle.

TIP:  Let the cake rest for 10 minutes, then cover with plastic wrap and allow to cool completely. 

This holds in the moisture as the cake cools to make the cake tender and moist.  It does not cause the cake to become soggy.

pumpkin cake


TIP:

When the cake has cooled, I like to put the cake into the freezer for 2 hours or up to 1 week if wrapped very well to prevent any other flavors to mix or ice to build up.  Then take out while frozen and frost.  This helps to keep the crumbs from getting into the frosting.

When you are ready to frost the Pumpkin Cake, whether just cooled, or frozen – 

 

Cream Cheese Frosting

Frosting

Ingredients:

8 oz. cream cheese, softened to room temperature

½ cup real butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioners (powdered) sugar

 

Directions:

Combine the cream cheese, butter and vanilla in a medium bowl, and mix until smooth.

Then add in the sugar and mix at low speed until  well combined and fluffy.pumpkin cakePlace the frosting in 3-4 rows across the cake to make it easier to spread the frosting, so as not to tear the delicate surface. pumpkin cake

Spread evenly.
Serve immediately.

If I am making this ahead to serve in several hours, or within a couple of weeks;  I like to put the frosted cake right into the freezer for 30 minutes to allow a thin crust to form on top of the frosting. This step prevents the plastic wrap from sticking to the frosting.  Then I can wrap it very well to store; again to prevent from other flavors to mix or ice to build up. 

Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018

Recognize a blessing and be a blessing today.