Zucchini Carrot Spice Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My family has quite a sweet tooth, but I like to serve treats like this that are good for them, too. Ingredients:
1 cup king arthur premium 100% whole wheat flour |
1 cup king arthur unbleached 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 spread |
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 sugar is dissolved. 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.
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