Carmon's County Fair: Prize-Winning Zucchini Cake

By Kevin Williams

I wanted to share another award-winning recipe from my friend Carmon Hacker since it is deep into zucchini season.  My gosh, to think a zucchini could be made into something so deliciously looking gorgeous.

I hope everyone has enjoyed this 3-part county fair recipe series from Carmon.  Thank you Carmon for sharing your recipes and beautiful photos!   This cake has captured a ribbon in the fair's competitive cake category.  Man, it looks good!

Carmon's amazing zucchini cake!

Carmon's County Fair: Prize-Winning Zucchini Cake

 

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

Serves: 1 cake

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon each cinnamon, salt and baking powder
• ¾ teaspoon baking soda
• 3 eggs
• 1 cup oil
• 1 teaspoon vanilla
• 2 cups unpeeled zucchini, shredded
• ⅔ cup cinnamon applesauce
• ½ cup chopped walnuts

Instructions

1. Preheat oven to 350 F.
2. Grease and flour 3 8-inch cake pans.
3. Mix eggs, oil and vanilla
4. In small bowl. In a large bowl, combine all dry ingredients. Add eggs and oil to dry ingredients and mix well.
5. Next, add zucchini and applesauce and mix. Finally, fold in nuts.
6. Distribute as evenly as possible in prepared cake pans.
7. Bake two layers together, then the third layer. Baking time will
8. be about 25 minutes, just until the center of cake springs back when touched lightly with finger.
9. Cool layers in pan about 10 minutes before turning them out onto plate.
10. Place potholder under
11. plates and allow layers to cool completely before frosting in between and top of layers with
12. cream cheese frosting. If desired decorate top with halves or pieces of walnuts.

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Carmon's Cream Cheese Frosting

8-ounce brick of cream cheese, softened

½ cup (1 stick) butter, softened

1 tsp. vanilla

¼ teaspoon salt

4-5 cups confectioner’s sugar

Combine cream cheese and butter in mixing bowl, along with vanilla and salt. Mix on low for

about 2-3 minutes, until thoroughly combined. Add confectioner’s sugar ½ cup at a time,

beating well after each addition and continuing to mix on low. When icing is a thick, creamy

consistency, go ahead and spread it on cake. I have found that the icing maintains a better

consistency when you do not add milk to it.