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Zucchini Carrot Spice Cake Recipe

Zucchini Carrot Spice Cake Recipe

My family has quite a sweet tooth, but I like to serve treats like this that are good for them, too.
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD: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

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.

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.