Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 13, 2008

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Zucchini Carrot Cake cont.

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.