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Zucchini Carrot Spice Cake Recipe
Zucchini Carrot Spice Cake Recipe photo by Taste of Home

Zucchini Carrot Spice Cake Recipe

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5 3
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My family adores sweets, and I like to serve treats like this that are good for them, too. The cake is spiced just right and has a creamy marshmallow topping spiked with orange juice and vanilla. —Layla Payton, Midwest City, Oklahoma
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 12 servings

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
  • 1 jar (7-1/2 ounces) marshmallow creme
  • 1 teaspoon orange juice
  • 1/2 teaspoon vanilla extract

Nutritional Facts

Nutritional Analysis: 1 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.

Directions

  1. 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 stiff peaks form. Gently fold into batter.
  2. 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.
  3. For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake. Yield: 12 servings.
Originally published as Zucchini Carrot Cake in Taste of Home Annual Recipes Annual 2003, p130

Nutritional Facts

Nutritional Analysis: 1 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.

Reviews for Zucchini Carrot Spice Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 18, 2015

"A friend gave me a bunch of zucchini from her garden so I've been using them creatively. I took this cake to a get-together and it was the most raved about dish! In high altitude I can't always get my cakes to stay moist, but this was moist and the only adjustment I made was adding a bit of the orange juice to the cake mixture."

MY REVIEW
Reviewed Aug. 12, 2015

"Fabulous !!! I left out nutmeg and added 1/2 cup chopped raisins

love the new frosting, so much lighter than just plain cream cheese frosting."

MY REVIEW
Reviewed Jul. 27, 2012

"This was an excellent healthy dessert. The cake was very moist and the frosting was great."

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