Zucchini Cake I

Ingridients

Cake:

3 cups all-purpose flour

3 cups white sugar

1 teaspoon salt

1 1/2 teaspoons baking soda

1 teaspoon baking powder

2 1/2 teaspoons ground cinnamon

1 teaspoon vanilla extract

4 eggs

1 1/2 cups vegetable oil

3 cups grated zucchini

Frosting:

1 (8 ounce) package cream cheese, room temperature

1/2 cup butter, room temperature

2 cups confectioners' sugar, sifted

2 teaspoons vanilla extract

Directions

Prep 25 m

Cook 25 m

Ready In 2 h 20 m

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.

In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.

In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.

Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.

To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.