Ingredients
Scale
- 3 large eggs
- 2 cups grated summer squash (1 cup zucchini and 1 cup yellow squash)
- 1 1/2 cups sugar
- 1 cup vegetable oil (or light olive oil)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 1/2 cups powdered sugar
- 1 (8-ounce) package cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9- or 10-inch round pan and set aside.
- In a large bowl, whisk eggs, squash, sugar, oil, and vanilla extract well.
- Add flour, cinnamon, baking powder, baking soda, and salt. Mix until incorporated.
- Transfer batter to prepared pan and bake for 55–60 minutes, or until a toothpick comes out clean.
- Cool cake completely.
- Sift powdered sugar and set aside.
- Beat cream cheese, butter, and vanilla in a mixer until well blended.
- Add powdered sugar all at once and mix on low speed until incorporated.
- Scrape bowl and beat on high speed for 10 seconds.
- Remove cooled cake from pan and place on a serving platter.
- Cut the rounded top off if desired.
- Spread frosting on top and store in refrigerator.
Notes
- Place the round pan on a baking sheet to catch any overflow.
- You may have leftover frosting.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg