Zucchini Carrot Spice Cake
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.
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.
- 1/2 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 cup all-purpose flour
- 1/4 teaspoon ground cloves
- frosting:
- 1 cup whole wheat flour
- 3/4 teaspoon ground nutmeg
- 1/2 cup buttermilk
- 6 egg whites
- 1 teaspoon orange juice
- 1-1/3 cups sugar
- 1 cup unsweetened applesauce
- 1-1/2 cups shredded carrots
- 2-1/2 teaspoons ground cinnamon
- 1/2 cup shredded zucchini
- 1 carton (8 ounces) reduced-fat cream cheese
- 1 jar (7-1/2 ounces) marshmallow creme
- Carbohydrate 18.271591289634 g
- Cholesterol 81.7500000005203 mg
- Fat 31.1755763034374 g
- Fiber 1.81654655795606 g
- Protein 4.96647862870977 g
- Saturated Fat 19.5775542256066 g
- Serving Size 1 1 servings. (111g)
- Sodium 389.860108609983 mg
- Sugar 16.4550447316779 g
- Trans Fat 2.29693343734836 g
- Calories 366 calories
Step-by-step
- 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 13x9-in. baking dish coated with cooking spray.
- Bake at 350 degrees 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.
- Frost cake.
Zucchini Carrot Spice Cake: A Sweet Treat That's Good For You Too
As a busy working mom, finding time to bake is a luxury, but when I do, I aim for recipes that are both delicious and healthy. This Zucchini Carrot Spice Cake fits the bill perfectly! It's moist, flavorful, and surprisingly nutritious. My kids absolutely adore it, and the best part? I don't feel guilty serving them a generous slice. The subtle spices, combined with the sweetness of the carrots and zucchini, create a balanced flavor profile that’s far from ordinary carrot cake. The fluffy marshmallow frosting adds a delightful touch of sweetness and decadence, perfectly complementing the moist cake base. It’s the perfect dessert for a family gathering, potluck, or simply a quiet night at home.
The recipe itself is remarkably simple. It comes together quickly, and the baking time is manageable, even on busy weeknights. I often double the recipe to have leftovers for lunchboxes or quick snacks throughout the week. The cake travels well too, making it a great option for potlucks or taking to friends and family gatherings. What sets this cake apart isn't just its taste; it's the hidden nutritional boost. The carrots and zucchini add a good dose of vitamins and fiber, making it a healthier indulgence that doesn't compromise on flavor. And the use of whole wheat flour gives it a subtle nutty flavor, creating a textural contrast with the soft, moist cake.
The secret ingredient? The marshmallow frosting! It’s creamy, dreamy, and perfectly complements the spice cake's subtle flavor notes. The addition of orange juice adds a vibrant zing to the frosting, which cuts through the sweetness and enhances the overall taste experience. One of my favorite parts of this recipe is that it’s incredibly adaptable. I’ve experimented with various spices – adding a pinch of cardamom or ginger – and the results are always delightful. Feel free to get creative with your additions. You could also use different types of nuts or dried fruits in the batter to enhance the texture and add extra nutrition. This recipe isn’t just about baking a cake; it’s about creating a warm and comforting experience for your loved ones, one slice at a time. The aroma alone is enough to make your kitchen feel like home.
This Zucchini Carrot Spice Cake has become a staple in our home, and I’m confident it will quickly become a favorite in yours. It’s a cake that’s perfect for any occasion – from casual weeknight dinners to special celebrations. And the best part is, you can feel good about serving it, knowing it’s both delicious and nutritious. So, gather your ingredients, preheat your oven, and get ready to bake up some happiness. You won't regret it!
Tips for Success:
- Don't overmix the batter: Overmixing can lead to a tough cake. Gently fold in the ingredients until just combined.
- Use fresh ingredients: Fresh carrots and zucchini will result in a moister cake.
- Let the cake cool completely: Before frosting the cake, allow it to cool completely to prevent the frosting from melting.
- Get creative with frosting: Feel free to experiment with different frosting flavors, such as cream cheese frosting, chocolate frosting, or even a simple glaze.
Enjoy baking, and happy eating!
