Clarion County Recipe of the Day: Zucchini Carrot Spice Cake

J.C. Taggart

J.C. Taggart

Published July 21, 2016 4:01 am
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An excellent healthy dessert!

Zucchini Carrot Spice Cake

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 — 8 oz. carton reduced-fat cream cheese
1 — 7-1/2 oz. jar 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.

~Makes 12 servings.

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