Zucchini Carrot Spice Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 12 servings.
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
Ingredients
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1 cup whole wheat flour
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1 cup all-purpose flour
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2-1/2 teaspoons ground cinnamon
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2 teaspoons baking soda
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3/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/2 cup buttermilk
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1 cup unsweetened applesauce
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1-1/2 cups shredded carrots
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1/2 cup shredded zucchini
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1 teaspoon vanilla extract
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6 egg whites
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1-1/3 cups sugar
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FROSTING:
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1 carton (8 ounces) reduced-fat cream cheese
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1 jar (7-1/2 ounces) marshmallow creme
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1 teaspoon orange juice
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1/2 teaspoon vanilla extract
Directions
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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.
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2.
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.
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3.
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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