Zucchini Carrot Spice Cake
Total TimePrep: 20 min. Bake: 30 min.
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.
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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.
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.
Fabulous !!! I left out nutmeg and added 1/2 cup chopped raisinslove the new frosting, so much lighter than just plain cream cheese frosting.
This was an excellent healthy dessert. The cake was very moist and the frosting was great.