Need help adjusting a cake recipe for Low Altitude Baking

Hi! I am currently living in Las Vegas and am wanting to bake Spring Fling Cake for my wedding cake.
Here is the recipe which has been created for baking at 5,280'. Las Vegas is 2,001'. I only get one chance to bake this and I want to make sure it is right!
For the cake:
2 1/2 cups shredded zucchini
1 1/4 cups sugar
5 eggs
1/4 cup vegetable oil
1 cup sour cream
1/2 tbsp plus 1/2 tsp vanilla extract for frosting
3 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt

Preheat over to 350 degrees. Grease and flour a 10-in cake pan.
To prepare cake: shred the zucchini in a food processor (or with a box grater). In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and 1/2 tbsp vanilla. When thoroughly mixed combine all dry ingredients and add to bowel; mix well. Batter should be fairly wet and easy to pour.
Pour in the batter and bake for 50-70 minutes, testing with a toothpick in the center. Cool finished cake on a rack for 10 minutes, then remove it completely from the pan and allow it to cool completely.

Comments about the recipe I have seen are to adjust flour, eggs, baking soda and baking powder. Any suggestions? Has anyone successfully made this cake at a lower altitude?
Thank you for your help!



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