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Mmm…Guiltless Zucchini & Carrot cake with Cream Cheese Frosting

Ok, after all the delectible cake I try my hardest to avoid in my, “cake filled” life, it was time to indulge! I tried this amazing recipe from Fitness Magazine and added my personal touch by replacing half the flour with whole wheat flour, using egg whites and adding zucchini AND carrots to the batter, also adding applesauce to cut half the veggie oil.

Grocery List:
Cooking Spray
1 c White Flour
1 c Whole Wheat Flour
1 c packed Brown Sugar
3/4 c Raw Sugar
2 tsp Cinnamon
1.5 tsp Baking Powder
1.5 tsp Baking Soda
1 c slightly beaten Egg Whites (7-8 lg eggs)
1.5 c Apple Sauce
.5 c Cooking Oil
1.5 c shredded Carrots
1.5 c shredded Zucchini
2 c powdered Sugar
8 oz Low-Fat Cream Cheese

In a medium bowl mix all dry ingredients together: Flours, sugars, cinnamon, and sodas

In a separate bowl, mix together egg whites, apple sauce and oil, then add to flour mixture, blend until combined

Mix in shredded veggies, pour in greased glass baking dish. Bake 20-30 min until done.

While cake is cooling, place room temperature cream cheese in bowl fitted with a paddle attachment and mix until smooth. Add approx 2c of powdered sugar. Blend well. Top cake with frosting once completely cooled AND Enjoy!

Try other variations by adding your favorites to the batter: pineapple, peaches, raisins, banana’s and any other fruit. You’ll have to resist over indulging!

Comments

One Response to “Mmm…Guiltless Zucchini & Carrot cake with Cream Cheese Frosting”

  1. Allison says:

    This looks healthy and soooo yummy- I might have to try it!