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Zucchini Carrot Spice Cake

 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.
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.