[Photograph: Alexandra Penfold]

Move over carrot cake! This spiced zucchini cake may just become your new favorite vector for cream cheese frosting.

If you have a garden or know someone with a garden, come late August chances are pretty good that you have a bunch of zucchini on your hands. And if you have a bunch of zucchini, you should make this moist layer cake. Cinnamon, ginger, clove, and nutmeg give it the warm and cozy feel of an autumnal treat, while the light and sweet cream cheese frosting reminds you there's still a bit of summer left to enjoy.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.


Comments can take up to a minute to appear - please be patient!

Previewing your comment: