#3585 - Black Walnut Zucchini Cake

(by Shirley McNevich)

2 cups flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 eggs
2 cups white sugar
1 cup canola oil
1-2 tsp. vanilla
2 cups grated zucchini (your choice if you want to peel the zucchini before grating)
1 cup chopped black walnuts + extra for sprinkling
Optional: 1/2 cup golden raisins
Frosting: 3oz. Philadelphia cream cheese (softened); 1/4 cup softened butter; 1 1/2 cups Domino's powdered sugar (a little more if necessary)

If using raisins, place them in a saucepan and cover them with water. Bring them to a boil over medium heat. Once boiling, cook for 5 minutes then drain the raisins. After grating the zucchini, place it in a strainer and press out as much moisture as you can. In a bowl add flour, cinnamon, baking soda, salt and baking powder--mix with a whisk. In a mixer add eggs--beat. Add white sugar, canola oil and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add drained raisins, chopped black walnuts and grated zucchini--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add softened cream cheese--beat. Add softened butter--beat. Slowly add powdered sugar--beat until smooth. If frosting is too thin, add a little more powdered sugar and beat again. Frost the cooled cake. Sprinkle more chopped walnuts evenly over the frosting.