Zucchini Carrot Cake 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Zucchini Carrot Cake cont. 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 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Zucchini Carrot Cake 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008