Zucchini-Carrot Cake w/cream cheese frosting

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 187.7
  • Total Fat: 15.7 g
  • Cholesterol: 46.7 mg
  • Sodium: 217.4 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Zucchini-Carrot Cake w/cream cheese frosting calories by ingredient
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Number of Servings: 16


    Cake Ingredients:
    3 Eggs
    1/2 cup of splenda (may add a bit more if not sweet enough)
    2/3 cup plus 1 tbsp of olive oil
    3/4 cup of whole wheat flour
    1/2 cup of all purpose flour (white)
    1 tsp baking powder
    1 tsp baking soda
    1 tsp cinnamon
    1/2 tsp salt
    1 cup grated carrots
    1 cup grated zucchini
    1/2 cup chopped nuts (optional)

    Cream Cheese Frosting:
    3 tbsp of cream cheese
    2 tbsp of softened butter or margarine
    1/4 tsp vanilla extract
    2/3 cup of splenda
    1 tbsp of cornstarch


Cake: Beat eggs with splenda until frothy. Gradaully beat in oil. Add dry ingredients (if batter gets to thick use a wooden spoon or something comparable to finish mixing the batter). Stir in carrots, zucchini, and nuts. Pour into a greased 9 inch square baking pan. Bake at 350 degrees F for about 35 minutes or until top springs back when lightly touched.


This recipe calls for powdered sugar which can be made with splenda by mixing 2/3 cup of splenda with 1 tbsp of cornstarch which can then be put into a blender to make a powder (or I put the ingredients in a bowl and used a water glass to press it to a powdered sugar consistency).

Blend cream cheese and butter. Then add sugar and vanilla. Beat or mix until smooth. Spread evenly over cooled cake.

Number of Servings: 16

Recipe submitted by SparkPeople user RENATE530.

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