Zucchini Carrot Spice Cake Recipe

5 4 5
Zucchini Carrot Spice Cake Recipe
Zucchini Carrot Spice Cake Recipe photo by Taste of Home
Publisher Photo

Zucchini Carrot Spice Cake Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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
  • 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 stiff peaks form. 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 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

1 piece: 291 calories, 4g fat (2g saturated fat), 11mg cholesterol, 325mg sodium, 59g carbohydrate (0 sugars, 3g fiber), 7g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZucchini Carrot Spice Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mdgavark User ID: 8558099 233996
Reviewed Oct. 4, 2015

"I made this cake yesterday. The directions say add sugar 1 tbls. at a time to beaten egg whites. That was a lot of sugar to beat in. It made my egg whites drop. Also said to add vanilla to icing, but it wasn't listed in ingredients. All in all the cake was good. Next time I will add about 6 tbls. of sugar to egg whites and the rest to cake batter."

MY REVIEW
chaosmommy User ID: 2687796 231385
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
mslouise User ID: 1384945 231113
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
marianbeagan User ID: 5456894 44224
Reviewed Jul. 27, 2012

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

Loading Image