Zutaten für Zucchini Pumpkin Cake
- 2 large eggs
- Salad Oil
- 1 1/2 cups granulated sugar
- Brown Sugar
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- Canned Pumpkin
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Baking Powder
- Ginger
- Cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup pine nuts (optional)
- Raisins
- Cream Cheese
- Almond Extract
- Butter
- Vanilla Extract
- Powdered Sugar
- Sour Cream
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Zubereitung von Zucchini Pumpkin Cake
- Grease and flour two 9-inch round cake pans or one 10x13 inch baking pan. Set aside.
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 2 large eggs until light and fluffy. Add 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, and 1 teaspoon vanilla extract. Beat until thick and creamy.
- Gently fold in 2 cups shredded zucchini and 1 cup pumpkin puree.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into prepared pans and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- Prepare the cream cheese frosting while the cake cools (see below).
- Once the cake is completely cool, frost the top and sides.
- Press pine nuts onto the sides of the frosted cake.
- **Cream Cheese Frosting:** Combine 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), 3 cups powdered sugar, and 1 teaspoon vanilla extract in a food processor. Process until smooth and creamy. Add 2-4 tablespoons sour cream if needed to reach desired consistency.
- Slice and enjoy your delicious Zucchini Pumpkin Cake!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
248g
Fat
41g
Carbs
31g
