Wednesday, June 5, 2013


Need a cake for a party this spring? First birthday? Then look no further. This cake recipe is one of the BEST and is sure to impress ALL crowds including the pickiest of eaters. Plus, it is on the healthier side and you can make it as healthy as you would like. My husband never eats cake and he LOVED this and would eat it again. {Huge Compliment!} AND I also have a picky little eater who said she didn’t want to eat a cake with carrots and zucchini and ended up wanting seconds. She couldn’t even taste the carrots and zucchini.
Enjoy this delicious recipe adapted from here

Whole Wheat Carrot Zucchini Cake

2 C Whole Wheat Flour
2 tsp baking soda
2 C sugar {I used 1 C brown, 1 C sugar}
1 C applesauce
1/8-1/4 C oil {Used a little less than ¼ C of coconut oil}
2 eggs + 2 egg whites, beaten
2 tsp. cinnamon
1/2 tsp. nutmeg
2 C carrots, shredded
2 C zucchini, shredded

Preheat oven to 350. Sift together all the dry ingredients. In another bowl, mix all of the wet ingredients. Mix together the wet and dry ingredients. Stir while adding in carrots and zucchini. Grease two 9-inch pans. Pour in pans. Bake for 25- 30 minutes {Mine took over 30 minutes…just kept checking every other minute or two until the toothpick came out clean} Let them cool for 10-15 minutes. Then frost and enjoy!

Healthy, Delicious Frosting
1 1/2 cups cream cheese,softened

6 Tablespoons Maple Syrup

1 tsp. Vanilla

*Mix until it becomes creamy. So delish! 

No comments:

Post a Comment