Whole Wheat Carrot Zucchini Cake

Do you ever just crave carrot cake?

I did, especially after I saw this post from Taryn!

So, I grated up some carrots, and didn't quite have enough so I added some zucchini, and now we have carrot zucchini cake. This cake is super moist and delicious... and healthy... with whole wheat flour and applesauce for most of the oil (the original recipe called for 1.5 C oil!).

This is our favorite Easter dessert!

Whole Wheat Carrot Zucchini Cake - Modified from Taryn

2 C Whole Wheat Flour
2 tsp baking soda
2 C sugar
1 C applesauce
1/8-1/4 C oil
2 eggs + 2 egg whites, beaten
2 tsp. cinnamon
1/2 tsp. nutmeg
2 C carrots, shredded (original recipes calls for 4 C carrots)
2 C zucchini, shredded

Sift together all the dry ingredients.

In another bowl, mix eggs, applesauce, and oil and stir to combine.

Mix together the dry and wet ingredients.

Then, add carrots and zucchini and stir to combine.

Yum-o.  Yes, this has two-servings of veggies.

Grease two 9-inch pans, and preheat oven to 350.
Pour mix into the pans.

Bake at 350 for 25-30 minutes, or until a toothpick comes out clean.  Cool for 10-15 minutes in the pans, then remove to a cooling wrack to finish the process.  

To frost:

3 T butter, softened
3oz cream cheese, softened
1 T milk/cream
2 tsp. vanilla
3 C powdered sugar

Cream together butter and cream cheese. Then, add powdered sugar beating until smooth. Finally, stir in vanilla.

Then, frost your cake :)

And, enjoy eating it too.

Be sure to refrigerate the frosting and frosted cake to keep the cream cheese frosting fresh.

This recipe is linked to:
Tempt My Tummy
Tasty on Tuesday
Tammy's In-Season Swap: Carrots
URS: Desserts
Ingredient Spotlight