Zucchini Spice Cake with Cream Cheese Frosting
This Zucchini Spice Cake with Cream Cheese Frosting brings home all the warm and flavorful fall spices to an incredibly moist zucchini cake. We’ll use 3 whole cups of zucchini! The cream cheese frosting is a perfect topping - not too sweet and not too tangy. It disappears fast!
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Baking a Zucchini Cake with Cinnamon Cream Cheese Frosting
Beware of the happy chirps!! Like a Dutch Angel Dragon haha
Hello all! Thank you for stopping by. Aki and I are baking a zucchini cake with cinnamon cream cheese frosting. As I promised in the video, here are the links for:
Homemade Cake Mix:
Zucchini Cake:
Praline Zucchini Cake with Cream Cheese Frosting.. So moist and wonderfully delicious!
Hello Friends.. Today we made a Praline Zucchini Cake! This is a new to us recipe and it was a great cake! Please hit that like button and subscribe.. Thank you to all our subscribers out there.. we appreciate you! We hope you have enjoyed this video.. Love from the Twins!
Easy Courgette Cake with Lime Cream Cheese Icing (Zucchini Cake)
This is a favourite in the Mellow Yellow’s kitchen! A wonderful way to use courgettes (zucchini) when in season. This fluffy courgette cake with its delicious lime cream cheese filling/icing is a coffee morning or afternoon tea show stopper - a must try this Summer!
Tip: Try sprinkling with chopped pistachios before serving for added colour and crunchiness!
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THE MOISTEST APPLE, ZUCCHINI & CARROT CAKE WITH CREAM CHEESE FROSTING || THE UNSALTED KITCHEN
#theunsaltedkitchen #AppleZucchiniCarrotCake #healthyvegetsblescake
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Hello everyone! Welcome to The Unsalted Kitchen, by Dioza. I'm May, but friends and family call me Dioza. I'm a Filipino who's married to a wonderful man from Texas. My father-in-law was from Holland and his wife was from Kentucky. I want to share my cooking with all who seek a healthier diet. I am vlogging my unsalted and low sodium dishes to help others like my father-in-law, who started having chronic kidney disease and blood pressure problems at the age of 90. His kidney doctor recommended a daily sodium intake between 1,300mg and 1,500mg. I am going to do my best to make every dish and video simple and easy to understand. It is my hope to help other people.
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I HOPE THAT YOU CONTINUE TO SUPPORT MY CHANNEL. WHATEVER I MAKE FROM THIS CHANNEL WILL BE DONATED TO PEOPLE WHO ARE IN NEED, BACK IN THE PHILIPPINES. THERE WILL BE VIDEOS FOR YOU TO SEE WHERE MY YOUTUBE FUNDS WILL BE GOING TO.
The BEST Carrot Cake with Cream Cheese Frosting
This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
INGREDIENTS & MEASUREMENT CONVERTERS BELOW
For the carrot cake:
2 cups all-purpose flour (spooned & leveled)
1-1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 tsp ground ginger
1/2 teaspoon ground nutmeg (less if you don't like strong taste)
3/4 cup vegetable oil
4 large eggs room temperature
1/2 cup light brown sugar
1 cup brown sugar
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup grated carrots, lightly packed
1 cup zucchini, lightly pack
1/2 cup gala apple or 1 medium size
For the cream cheese frosting:
1 (8-ounce) package brick style cream cheese, softened to room temperature
3 Tbsp. coconut oil
6.oz white chocolate
1 teaspoon pure vanilla extract
INSTRUCTIONS
To make the carrot cake:
Preheat oven to 350°F. Spray or brush with butter two 6-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and brown sugar until well combined. Add the rest of the ingredients mix until well combined.
Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 35-40 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
To make the cream cheese frosting:
put chocolate in a microwaveable bowl and melt chocolate for 30-60 secs with coconut oil
mix cream cheese and chocolate mixture until smooth.
To assemble the cake:
Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/4 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.
1 cup all-purpose flour = 125 grams (4 1/2 ounces)
1 cup sifted all-purpose flour = 115 grams (4 ounces)
1 cup bread flour = 130 grams (4 1/2 ounces)
1 cup sifted bread flour = 121 grams (4 1/4 ounces)
1 cup (packed) brown sugar = 200 grams (7 1/2 ounces)
1/2 cup butter = 1 stick = 115 grams (4 ounces)
1 cup cake flour = 115 grams (4 ounces)
1 cup sifted cake flour = 100 grams (3 1/2 ounces)
1 cup chocolate chips = 180 grams (6 1/4 ounces)
1/2 cup natural unsweetened cocoa powder = 41 grams (1.6 ounces)
1 cup confectioners’ sugar = 120 grams (4 1/4 ounces)
1 cup sifted confectioners’ sugar = 115 grams (4 ounces)
1/4 cup cornstarch = 28 grams (1 ounce)
1 cup granulated sugar = 200 grams (7 1/2 ounces)
1 Tablespoon honey = 21 grams (3/4 ounce)
1/2 cup maple syrup = 156 grams (5 1/2 ounces)
1 cup milk = 227 grams (240ml; 8 ounces)
1/4 cup molasses = 85 grams (3 ounces)
1 cup oats = 95 grams (3 ounces)
1/2 cup peanut butter = 135 grams (4 3/4 ounces)
1 cup sour cream or yogurt = 227 grams (8 ounces)
1 cup whole wheat flour = 113 grams (4 ounces)