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Nutrition Facts

One serving:
One piece

Calories:
291

Fat:
4 g

Saturated Fat:
2 g

Cholesterol:
11 mg

Sodium:
325 mg

Carbohydrate:
59 g

Fiber:
3 g

Protein:
7 g

Zucchini Carrot Cake

From Taste of Home Annual Recipes

My family has quite a sweet tooth, but I like to serve treats like this that are good for them, too.

SERVINGS	12
CATEGORY	Lower Fat
METHOD	Baked
PREP	20 min.
COOK	30 min.
TOTAL	50 min.

INGREDIENTS

1 cup whole wheat flour

1 cup all-purpose flour

2-1/2 teaspoons ground cinnamon

2 teaspoons baking soda

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup 1% buttermilk

1 cup unsweetened applesauce

1-1/2 cups shredded carrots

1/2 cup shredded zucchini

1 teaspoon vanilla extract

6 egg whites

1-1/3 cups sugar

FROSTING:

1 carton (8 ounces) reduced-fat cream cheese spread

1 jar (7-1/2 ounces) marshmallow creme

1 teaspoon orange juice

1/2 teaspoon vanilla extract

DIRECTIONS

In a large mixing bowl, combine the first six ingredients. Gradually add buttermilk, applesauce, carrots, zucchini and vanilla. In a small mixing bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until sugar is dissolved. Gently fold into batter.
Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a mixing bowl, beat cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake. Yield: 12 servings.

Nutrition Facts

Zucchini Carrot Cake

SERVINGS

CATEGORY

METHOD

PREP

COOK

TOTAL

INGREDIENTS

DIRECTIONS

Printed from tasteofhome.com Oct 12, 2008