Print Options

Back to Zucchini Carrot Spice Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Zucchini Carrot Spice Cake

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

12 ServingsPrep: 20 min. Bake: 30 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 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 bowl, combine the first six ingredients. Gradually add the
buttermilk, applesauce, carrots, zucchini and vanilla. In a small
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.

2 of 2

Zucchini Carrot Spice Cake (continued)

Directions (continued)

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 large bowl, beat the cream cheese, marshmallow
creme, orange juice and vanilla just until combined. Frost cake.
Yield: 12 servings.

Nutrition Facts:Nutritional Analysis: One piece equals 291 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 325 mg sodium, 59 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 fruit.