Surprise Spice Cake With Cream Cheese Frosting

So yummy!!! You can make this in any pan you want, may want to adjust the cooking temperature and take out when a toothpick is inserted comes out clean. I made these into cupcakes.

• Ready In: 30 mins
• Serves: 24

Ingredients

• Cake

• 1 1⁄2 cups  grated zucchini
• 1 1⁄2 cups all-purpose flour
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 6  tablespoons white sugar
• 6  tablespoons brown sugar (packed)
• 1  tablespoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 2  eggs
• 2  tablespoons  and 2 teaspoons milk
• 1⁄2 cup  vegetable oil
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup  chopped walnuts

• Frosting

• 1 (8 ounce) package cream cheese, room temp
• 1⁄2 cup butter, room temp
• 1  teaspoon vanilla
• 1 (1 lb) box confectioners' sugar
•  chopped walnuts (optional)

Directions

1. Cake:
2. Preheat oven to 325 degrees F.
3. Grate zucchini and set aside.
4. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended.
5. Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth.
6. Fold in the flour mixture, then stir in the zucchini and walnuts.
7. Pour the batter into cupcake liners in a cupcake pan.
8. Bake until a toothpick inserted in the center comes out clean, 12-15 minutes. Allow to cool completely before frosting and cutting.
9. Icing:
10. Cream the cream cheese and butter together.
11. Add vanilla and mix well.
12. Add the confectioner's sugar and mix until creamy.
13. Spread over cooled cupcakes.
14. Sprinkle each with chopped walnuts.