Ingredients
Cake
1 Cup vegetable oil
2 Cups white sugar
3 Eggs
1 tsp vanilla extract
2 Cups all purpose flour
1 tsp cinnamon
Other spices as desired
2 tsp baking soda
1/4 tsp baking powder
2 Cups shredded zucchini
1 Carrot
3/5 Cup oats
1 Cup walnuts and/or raisins (optional)
Frosting
1 Stick butter (room temp)
8 oz cream cheese (room temp)
1 Tbsp real maple syrup
2 Cups powdered sugar
Milk as needed
Instructions
Preheat oven to 350 degrees and prep your pan (see notes)
Combine oil, sugar, eggs and vanilla in a large bowl.
In a different bowl whisk together flour, cinnamon, salt, baking soda, and baking powder.
Add the dry ingredients into the wet and mix until just combined.
Fold in the oats and any mix ins.
Spread mixture in an even layer in the pan and bake for about 24 min.
Allow to cool completely before frosting.
Frosting
While the cake cools, beat together the room temperature butter and cream cheese.
After the butter and cream cheese are smooth, add in the powdered sugar and maple syrup. (If using unsalted butter, add a pinch of salt. If using salted butter do not add salt.)
Add milk in slowly as needed to reach the desired texture.
Taste test and add more maple syrup if desired.
Spread the frosting over the completely cool cake and swirl your heart out.
Notes
For the pan you can use a 17x11x1, a 15x10x1, a 9x13 for a thicker cake or split the batter between a 9x13 and 9x9. Different pans will give you a different thickness of cake and will impact baking time.
Try to get some of the moisture out of the zucchini just so that it isn't sopping wet.
I tend to just start throwing spices into baked goods. A few recommendations are dashes of nutmeg, clove, and/or cardamom. You do you.
I typically don't add walnuts and instead add in raisins that I soak in some type of juice or grown up juice.
For the frosting, I never measure (aside from the solid ingredients that are typically pre measured). Use as much or as little sugar as you would like or to reach the desired texture. You can use maple syrup or vanilla extract.
I have made this cake with a gluten free flour mix and the cake turned out really well! If you want to make it gluten free use a gluten free flour mix you are comfortable with. You may want to add a dash of xanthan gum.
Original recipe can be found here. If you make these bars be sure to tell me about them! You can tag me on Instagram with @bakingwithllama or #bakingwithllama.
Comments