Ingredients
2cupsflour
4eggs
1cupcanola oil
1cupbrown sugar
1cupwhite sugar
2tspcinnamon
1tspbaking soda
½tspbaking powder
½tspsalt
3½cupszucchini,freshly grated
1cupwalnuts,chopped
¼cupbutter,unsalted, softened
8ozcream cheese,(1 container) softened
1tspvanilla
3tbspheavy whipping cream
1¾powdered sugar
Preparation
Preheat the oven to 350 degrees F.
Lightly grease a 9×13-inch pan with nonstick cooking spray.
In a kitchen aid mixer or a handheld mixer, combine the sugars, eggs, and oil.
Sift the flour, cinnamon, baking soda, and salt.
Combine with the wet ingredients.
Stir in the zucchini and walnuts.
Pour batter evenly into the pan. Bake for 35 to 40 minutes or until a toothpick inserted comes clean.
Cool completely.
Beat the butter and cream cheese together until creamy.
Add the vanilla and heavy whipping cream.
Beat in the powdered sugar until smooth.
Frost the cooled cake.
