My Spiced Zucchini Cake: Cream Cheese Dream!

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt.
3. In a separate bowl, cream together granulated sugar, brown sugar, and oil with an electric mixer until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Gently fold in the grated zucchini and chopped nuts (if using).
7. Pour batter into the prepared baking pan and spread evenly.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. While the cake is cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until smooth and creamy.
11. Gradually add the sifted powdered sugar, beating until smooth. Stir in vanilla extract. Add milk or cream, 1 tablespoon at a time, if needed to reach desired consistency.
12. Once the cake is completely cool, frost the top with the cream cheese frosting.
13. Slice and serve the zucchini cake.