Ingrédients pour Spicy Pineapple Zucchini Cake
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 cup crushed pineapple (drained)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Salt
- Baking Powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Walnuts
- Currants
- 8 ounces cream cheese (softened)
- Almond Flavoring
- Margarine
- Lemon Flavoring
- 3 cups powdered sugar
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Comment préparer Spicy Pineapple Zucchini Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, beat 3 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 grated zucchini and 1 cup crushed pineapple (drained).
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon cayenne pepper (or to taste).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar or frost with your favorite cream cheese frosting (recipe below).
- **Cream Cheese Frosting:** In a medium bowl, beat 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), and 3 cups powdered sugar until smooth and creamy. Add 1 teaspoon vanilla extract and beat until light and fluffy.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
251g
Fat
28g
Carbs
30g
