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Chocolate Carrot Zucchini Cake
Chrystal Mahan YUMeating.com
Adapted from Taste of Home
Zucchini Carrot Cake
(pg 130) 2003 Annual Recipe
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Ingredients
1
cup
100% Whole Wheat Flour
1
cup
Unbleached All-Purpose Flour
2
tbsp
cocoa powder
2-1/2
tsp
ground cinnamon
2
tsp
baking soda
3/4
tsp
ground nutmeg
1/4
tsp
ground cloves
1/2
cup
buttermilk
1
cup
homemade applesauce
1-1/2
cups
shredded carrots
1/2
cup
shredded zucchini
1
teaspoon
alcohol free vanilla extract
6
egg whites
1-1/3
cups
sugar
Instructions
Preheat oven to 350.
In a large bowl combine the wheat flour, white flour, cocoa, cinnamon, baking soda, nutmeg and cloves.
Slowly add the buttermilk.
Add the applesauce, carrots, zucchini and vanilla. Set aside.
In a smaller bowl beat the egg whites until fluffy. Soft peaks will form.
Gradually beat sugar into egg whites 1tbsp at a time until sugar is completely dissolved.
Gently fold into batter.
Pour batter into a greased cake pan.
Bake for 30-40 minutes or until a knife comes out clean from the center of the pan.
Allow to cool before frosting.