🎂 𝙕𝒖𝙘𝒄𝙝𝒊𝙣𝒊 𝑪𝙖𝒌𝙚 - 𝙖 𝙢𝒐𝙞𝒔𝙩 𝙖𝒏𝙙 𝙙𝒆𝙡𝒊𝙘𝒊𝙤𝒖𝙨 𝙘𝒂𝙠𝒆 𝒘𝙞𝒕𝙝 𝙖 𝙝𝒊𝙣𝒕 𝒐𝙛 𝙨𝒑𝙞𝒄𝙚 🎂
**Ingredients:**
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
**For the Cream Cheese Frosting:**
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
**Directions:**
1. **Prepare the Cake Batter:** Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini, chopped walnuts, and raisins (if using).
4. **Bake the Cake:** Pour the batter into the prepared baking pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
5. **Make the Cream Cheese Frosting:** In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.
6. **Frost the Cake:** Once the cake has cooled, spread the cream cheese frosting evenly over the top. Slice and serve.
**Prep Time:** 20 minutes | **Cooking Time:** 35-40 minutes | **Total Time:** 55-60 minutes | **Kcal:** 350 kcal per serving | **Servings:** 12 servings
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