Chocolate Carrot Zucchini Cake
Author: 
 
Adapted from Taste of Home Zucchini Carrot Cake (pg 130) 2003 Annual Recipe
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
  • ¾ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup buttermilk
  • 1 cup homemade applesauce
  • 1-1/2 cups shredded carrots
  • ½ cup shredded zucchini
  • 1 teaspoon alcohol free vanilla extract
  • 6 egg whites
  • 1-1/3 cups sugar
Instructions
  1. Preheat oven to 350.
  2. In a large bowl combine the wheat flour, white flour, cocoa, cinnamon, baking soda, nutmeg and cloves.
  3. Slowly add the buttermilk.
  4. Add the applesauce, carrots, zucchini and vanilla. Set aside.
  5. In a smaller bowl beat the egg whites until fluffy. Soft peaks will form.
  6. Gradually beat sugar into egg whites 1tbsp at a time until sugar is completely dissolved.
  7. Gently fold into batter.
  8. Pour batter into a greased cake pan.
  9. Bake for 30-40 minutes or until a knife comes out clean from the center of the pan.
  10. Allow to cool before frosting.
Recipe by YUM Eating at https://yumeating.com/chocolate-carrot-zucchini-cake/