Active Time

　　50 minutes

　　Total Time

　　2 hours 35 minutes

　　Carrot cake was the inspiration for this delicious dessert. Grated zucchini, which makes the cake extra-moist, takes the place of the carrots.

　　

Ingredients

Makes 10 servings

　　

Cake:

Nonstick vegetable oil spray

　　1 1/2 cups all purpose flour

　　1 1/2 teaspoons baking powder

　　1 teaspoon coarse kosher salt

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground ginger

　　1/4 teaspoon ground nutmeg

　　3/4 cup olive oil (not extra-virgin)

　　1 cup (packed) golden brown sugar

　　3 large eggs

　　1 teaspoon vanilla extract

　　1 1/2 cups coarsely grated zucchini (about 8 ounces)

　　3/4 cup chopped pecans

　　

Frosting:

1/2 8-ounce package Philadelphia brand cream cheese (do not use reduced-fat or fat-free), room temperature

　　3 tablespoons unsalted butter, room temperature

　　3/4 cup powdered sugar

　　1/2 teaspoon vanilla extract

　　1/2 teaspoon ground cinnamon

　　

For cake:

Step 1

Position rack in center of oven and preheat to 350°F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.

　　

Step 2

Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans. Transfer cake batter to prepared pan.

　　

Step 3

Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.

　　

For frosting:

Step 4

Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake. DO AHEAD: Can be made 1 day ahead. Cover and chill.

　　

Step 5

Cut cake into wedges and serve.