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Zucchini Carrot Spice Cake

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

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 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in 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.

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Reviews

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Average Rating:
  • gaylene2
    Apr 7, 2021

    I’m always looking for new zucchini recipes! I used all white flour. I had trouble making peaks in the egg whites with so much sugar added. But it still seemed to work. It seemed done after only twenty minutes of baking so I kept it in another five minutes. That worked. My family liked the frosting but they prefer the heavier, robust regular cream cheese frosting. THIS frosting is delicious but we think it would be better on a lighter cake. The cake itself had a good flavor but it was mighty heavy.

  • Lourde08
    Aug 7, 2016

    No comment left

  • mdgavark
    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.

  • chaosmommy
    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.

  • mslouise
    Aug 12, 2015

    Fabulous !!! I left out nutmeg and added 1/2 cup chopped raisinslove the new frosting, so much lighter than just plain cream cheese frosting.

  • marianbeagan
    Jul 27, 2012

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