Zucchini Carrot Spice CakeMy family adores sweets, and I like to serve treats like this that are good…
Zucchini Carrot Spice Cake
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
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 13×9-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.