西葫蘆蛋糕 Zucchini Cake (11/27/19)

配料 Ingredients

3杯通用麵粉 3 cups all-purpose flour
2 1/4杯白糖 2 1/4 cups white sugar
1茶匙鹽 1 teaspoon salt
1 1/2茶匙小蘇打 1 1/2 teaspoons baking soda
1茶匙發酵粉 1 teaspoon baking powder
2 1/2茶匙肉桂粉 2 1/2 teaspoons ground cinnamon
1茶匙香草精 1 teaspoon vanilla extract
4個雞蛋 4 eggs
1 1/4杯植物油 1 1/4 cups vegetable oil
3杯西葫蘆磨碎+½杯胡蘿蔔磨碎 3 cups grated zucchini + ½ cup grated carrot
½杯葡萄乾+½碎核桃，可選 ½ cup raisin + ½ crushed walnut, optional
1茶匙糖粉 1 teaspoon powder sugar


做法
1.將烤箱預熱至325華氏度（165攝氏度）。 輕度潤滑脂和麵粉13 * 9英寸管鍋。
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour 13 * 9-inch tube pan.

2.在一個中等大小的碗中，將麵粉，小蘇打，發酵粉，肉桂粉，白粉混合糖和鹽。 混合均勻。
In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.

3.在另一個碗中，將雞蛋，植物油和1茶匙香草精打在一起。 倒入將雞蛋混合物倒入麵粉混合物中並充分攪拌。 加入切碎的西葫蘆，胡蘿蔔，葡萄乾和堅果。 將麵糊倒入準備好的鍋中。
In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini, carrot,
raisin and nuts. Pour batter into prepared pans.

4.在預熱的烤箱中烘烤，直到插入每層的測試儀乾淨為止。45分鐘。 讓蛋糕在鍋中冷卻10分鐘，然後倒入鐵絲架上並使其完全冷卻。
Bake in preheated oven until a tester inserted into each layer comes out clean, about 45 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.

5.食用前用糖粉蓋上。
Cover with powder sugar before serving.


Frosting:
奶油芝士霜凍

One 8-ounce package cream cheese, softened
一塊8盎司包裝的奶油乾酪，軟化

4 tablespoons salted butter, softened
4湯匙咸黃油，軟化

2 cups powdered sugar, more or less as needed
2杯糖粉，或多或少根據需要

2 teaspoons vanilla extract
2茶匙香草精

2 splashes milk, if needed
2匙牛奶（如果需要）

1/2 cup chopped pecans, for garnish
1/2杯切碎的山核桃，用於裝飾


此食譜來自Allrecipes.com，可減少糖分
This recipe is from Allrecipes.com, reducing sugar