Zucchini Raspberry Cake With Lemon Cream Cheese Frosting

Name: Zucchini Raspberry Cake With Lemon Cream Cheese Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: 3 Cups Shredded Zucchini Squeeze out extra liquid if needed; 3 eggs; 1 Cup Oil I use melted butter; 2 tsp Vanilla; 2 Cups Sugar I like organic evaporated cane sugar; 3 Cups Whole Wheat Flour If you have a coarse flour, you should maybe use half white mixed in. Prairie Gold White Whole wheat is a very light and finely ground wheat flour. That is what I use.; 1 Tsp Salt; 1 Tsp Baking Powder; 1/4 tsp baking soda; 2 Tbs Lemon juice; 2 1/2 Cups Fresh or frozen raspberries; 1 8 oz pkg Cream Cheese; 1 stick of butter; 2-3 Tbs Lemon Juice Depending on how lemony you like it; 4 Cups Sifted Powder Sugar

by The Everyday Farmhouse

12 servings

55 min

Zucchini raspberry cake, with lemon cream cheese frosting is my favorite way to use up extra zucchini! And let’s be honest, if you are growing zucchini at all, you’ve got extra!

This cake is dense, more like a muffin or bread, but so incredibly yummy! This is perfect for a special occasion or just a special weekend dessert. I hope you give this cake a try and enjoy it as much as we do!

This recipe is highly adapted from many other online recipes for zucchini blueberry cake.

I like to use a stand mixer for just about everything I bake. It just makes it so much easier. I love my Kitchen Aid for everything, from cookies to bread. This recipe follows the standard order of operations for cakes. Mix the zucchini and the wet ingredients first. Next add in all of the dry ingredients. I don’t bother mixing the dry ingredients together in a separate bowl.

When making a cake, you should mix for about two minutes, this helps to created a fluffier and higher cake. Gently stir in the raspberries to avoid smushing them.

Spray your pans and then pour the batter in. Bake for about 35 minutes at 350 degrees. Let cool completely (unlike me) then frost. For a naked cake, only frost between the layers and leave the sides bare.

This lemon squeezer is the handiest little gadget. Grab one for yourself here. Use code THEEVERYDAYFARMHOUSE10 for 10% off.

Be sure to sift your powdered sugar for the smoothest frosting.

I iced mine before it was completely cool...don't be like me!

Zucchini Raspberry Cake With Lemon Cream Cheese Frosting

You can do it! Saved to your recipes

Recipe details

Yield 12 servings
Time spent: Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the Cake

3 Cups Shredded Zucchini Squeeze out extra liquid if needed
3 eggs
1 Cup Oil I use melted butter
2 tsp Vanilla
2 Cups Sugar I like organic evaporated cane sugar
3 Cups Whole Wheat Flour If you have a coarse flour, you should maybe use half white mixed in. Prairie Gold White Whole wheat is a very light and finely ground wheat flour. That is what I use.
1 Tsp Salt
1 Tsp Baking Powder
1/4 tsp baking soda
2 Tbs Lemon juice
2 1/2 Cups Fresh or frozen raspberries

Lemon Cream Cheese Frosting

1 8 oz pkg Cream Cheese
1 stick of butter
2-3 Tbs Lemon Juice Depending on how lemony you like it
4 Cups Sifted Powder Sugar

Instructions

For the Cake

Heat oven to 350 degrees. Set the frosting ingredients out to soften while you make the cake. Preheat the oven to 350°. Shred the zucchini. A food processor makes this quick and easy. Mix the zucchini, eggs, oil, vanilla, sugar and lemon juice. Add in the combined dry ingredients. Flour, baking powder, baking soda, and salt. Mix on medium speed for about two-three minutes. Gently stir in the raspberries. Don’t over mix, otherwise, your raspberries will be smooshed, and your cake will be pink. Spray two or three round 9″ baking pans with non-stick baking spray. Fill them equally. If using three pans, bake for 30-35 minutes. Two pans may take a bit longer to bake through. Let cool, frost and enjoy.

For the Frosting

Put your softened cream cheese and butter in a mixing bowl. Mix together until creamy. Slowly add in the sifted powdered sugar one cup at a time. Add in the lemon juice and mix until fluffy and creamy. To make a naked cake, frost only between the layers, not the sides. Enjoy!

Comments

Joan on Sep 27, 2020

How much cream cheese and how much baking soda? I think you bars couple of typos

2 Reply
- The Everyday Farmhouse on Sep 27, 2020
  
  Joan, I am sorry, I didn't catch those errors! I copied it over from my blog, and clearly something happened! The corrections have been made. The frosting has butter and cream cheese, and just 1tsp baking powder!
  
  Like
Philip on Sep 27, 2020

I assume the cream cheese is meant to be just one pack and the baking powder wasn’t supposed to do be x3?☺️

1 Reply
- See 2 previous
- MamaLinda on Sep 27, 2020
  
  Yes, I would also like to confirm the amount of baking powder and cream cheese. I am guessing it is one measurement of each
  
  Like
- The Everyday Farmhouse on Sep 27, 2020
  
  Yes! I am sorry, I don't know why those copied over in duplicates! I should have caught that!
  
  Like
- The Everyday Farmhouse on Sep 27, 2020
  
  Yes! I am going to fix that, must have been an error when it was copied over from my blog! I'm sorry about that! I should have caught it!
  
  Like

Load more comments

6 of 17 comments

Top stories