by Kathy Hamman Miller
Preheat oven to 350 degrees
For Cake:
Combine wet ingredients:
2 cups finely shredded lightly drained zucchini
3 large eggs
1 cup Vegetables oil
1 tablespoon vanilla
2 tablespoons frozen orange juice concentrate
1 cup white sugar
1 cup packed brown sugar
Combine dry ingredients:
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pint fresh blueberries
Mix together and put into a greased cake pan. Bake at 350 for 50 to 55 minutes or until toothpick inserted comes out clean. Cool down and frost.
For the frosting:
8 ounces of cream cheese room temp
1/2 cup butter
1/2 teaspoon vanilla extract
2 teaspoons frozen orange juice concentrate
4 cups confectioner’s sugar
Beat the cream cheese and butter with hand mixer until creamy. About 1 minute. Add the vanilla and orange juice, mixing until incorporated. Add confectioner’s sugar 1/2 at a time, beating until light and fluffy. Frost the cooled down cake and enjoy!
