Sunday, March 22, 2009

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


  1. YUM! This combines two of my favorite things, carrot cake and zudchini bread! I love that you use applesauce instead of sugar. Will have to give this a try for sure!

  2. What a good idea- I will do the applesauce next time. Thanks!

  3. Dont ask me how I got to your blog, but i have you in my favorites.....You make cooking an adventure....I love to peek in everyday to see whats cooking....keep up the good work. Very interesting blog

  4. Mmmm! That sounds and looks delish!

  5. I love carrot cake and zucchini bread, so I am sure this would be winner! It looks so moist. Thanks for linking up to Tempt My Tummy Tuesday!

  6. The frosting really got to me! Yum! It looks soooo good!


  7. Oooh, this sounds yummy and healthy, too! Thanks for sharing!!

  8. What a nice healthy twist on this classic

  9. Oh I bet this is so good, and I love how healthy it is. I bet this would make great muffins also. Thanks for sharing.

  10. Oh, muffins! What a fun idea. Yes, I'm sure it would be great.

    And, to make it even healthier -- you can leave off the frosting. The cake has great flavor apart from the frosting.

  11. Yummy! The frosting is good if you add cinnamon to it as well!

  12. cinnamon in the frosting would be tasty! thanks for the recommendation!

  13. This looks really good. I love zucchini cake.

  14. Did you really only use 3 oz of cream cheese? And 3 C sugar? Was that enough cream cheese?

  15. I have a fanastic cream cheese frosting recipe as well and it is super healthy confectioners sugar!!!

    1 1/2 cups cream cheese, softened
    6 Tablespoons Maple Syrup
    1 tsp. Vanilla

    Mix with mixer until smooth and creamy. YUM!

  16. @April @ The Painted Cupboard

    I can't wait to try this frosting recipe the next time I make this cake. Thank you.

  17. Sorry....I goofed. It's 1/2 tsp. vanilla not 1 tsp. Enjoy!

  18. Tried this and it's SUPER delicious! My husband thought for sure a "whole wheat cake with carrots AND zuchinni" would not be good, but he loved it! It's one of my favorites now and I would readily feed it to a crowd (they'd never guess it's whole wheat)! Thanks!

  19. Veggies for dessert? Count me in!

  20. The combination of zucchini and carrot sounds delicious, and your photos are simply mouthwatering.
    I am bookmarking this recipe to make someday, hopefully soon.

  21. I used coconut oil, agave nectar (1/2 cup) instead of sugar, added golden raisins, walnuts and chia seeds. I'm on a new diet (2 1/2 weeks now) since giving birth 8 weeks ago to get back to the pre mommy body. This cured my sweet tooth, was almost completely within my diet AND cured my sweet tooth. Very moist and delicious. And good for me too. Thanks!

    1. What a creative adaptation! So glad it turned out well for you.


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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