Zucchini Spice Cake with Cream Cheese Frosting (thedomesticrebel)


1 box spice cake mix
4 eggs
1/2 c water
1/3 c oil
1/2 c sour cream
2 1/2 c shredded zucchini
1 t ground cinnamon
1/4 t ground nutmeg
1/8 t ground cloves

Preheat oven to 350 F. Liberally spray a 13 x 9″ baking pan with cooking spray; set aside. In a large bowl, combine the cake mix, eggs, water, oil, sour cream and spices until combined. Fold in shredded zucchini. Pour batter into prepared pan and bake for approx 22 – 27 min or until a toothpick inserted near the center comes out clean. Cool completely. Spread frosting over cake in an even layer. Refrigerate covered for about 1 hour to set before cutting into pieces. Store leftover cake in the fridge covered for up to 3 days.


1/4 c butter, at room temp
1 8 oz pkg cream cheese, softened to room temp
2 t vanilla
about 4 c powdered sugar

In the bowl of a stand mixer, cream together butter, cream cheese and vanilla until smooth. Add powdered sugar about 1 c at a time or until frosting is thick and fluffy.



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