31 PAULA DEEN’S BEST CAKES & PIES
2 cups all-purpose fl our
2 teaspoons baking soda
2 teaspoons apple pie spice
1 teaspoon salt, divided
4 large eggs
1 cup granulated sugar
1 cup vegetable oil
¼ cup fi rmly packed
light brown sugar
2 cups shredded zucchini
1½ cups golden raisins
2 (8-ounce) packages
cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
Garnish: chopped walnuts- Preheat oven to 350°. Spray a
13x9-inch baking pan with baking
spray with fl our.
2. In a large bowl, whisk together
fl our, baking soda, pie spice, and
¾ teaspoon salt. In a medium bowl,
whisk together eggs, granulated sugar,
oil, and brown sugar. Whisk egg mixture
into fl our mixture (a few streaks of fl our
should remain); stir in zucchini and
raisins. Spread batter into prepared pan.
3. Bake until a wooden pick inserted
in center comes out clean, about
30 minutes. Let cool completely in pan
on a wire rack.
4. In a large bowl, beat cream cheese,
butter, vanilla, and remaining
¼ teaspoon salt with a mixer at medium
speed until smooth. Gradually add
confectioners’ sugar, beating until
smooth. Spread cream cheese mixture
onto cake. Garnish with walnuts, if
desired. Cover and refrigerate for up
to 3 days.
Zucchini Sheet Cake
Makes 1 (13x9-inch) cake- Bakinğ TiǙ -
This cake is great for making your way
through a bumper crop of zucchini, as well
as for sneaking some veggies into your diet.