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SERVES:
12-16

INGREDIENTS:

for the cake:
2 cups deseeded, grated zucchini
3 cups all-purpose flour
1 cup light brown sugar
1 cup sugar
1 tsp kosher salt (or 1/2 tsp table salt)
1 Tbs baking soda
1 tsp ground cinnamon
1 cup vegetable oil
4 large eggs
1/4 cup water
1 tsp vanilla

for the frosting:
12-ounces room temperature cream cheese
4 Tbs room temperature butter
2 cups powdered sugar
3 Tbs lemon juice

PROCEDURE:

Preheat the oven to 350 degrees and also line two 9-inch cake pans with circles of parchment paper.

Deseed and grate 2 packed cups of zucchini into a large mixing bowl and then add 3 cups all-purpose flour and 1 cup each of light brown sugar and white sugar, add 1 tsp kosher salt, 1 Tbs baking soda and 1 tsp ground cinnamon and mix to combine.

Next, add 1 cup vegetable oil, 4 large eggs, 1/4 cup water and 1 tsp vanilla and mix everything together.

Butter the inside edges of the baking pans if you like and divide the batter into those and place the pans onto the center rack of the preheated oven.

They'll take just about 50 minutes to bake, use a toothpick to check for doneness. Then let them cool a bit, and carefully turn them out onto cooling racks.

Use a mixer to cream 12-ounces of room temperature cream cheese with 4 Tbs room temperature unsalted butter. And then slowly add 2 cups of powdered sugar and then add 3 Tbs lemon juice and mix until combined.

Because the frosting is pretty loose at this point, you'll want to put it into the fridge for 30 - 40 minutes to firm up a bit.

Carefully cut a 1/4 - 1/2-inch slice off of the top, rounded side of each cooled cake and then add half of the frosting to the cut side of one cake, and then invert the other cake onto that, cut side down, and spread the rest of the frosting over the top of that.

Place the cake back into the fridge for a bit to set up before slicing and serving.

HINTS:

Reserve a bit of the frosting and spread it between the two cut off top rounds of the cake. These top pieces are actually the best part of the cake!