Dessert

Carrot Zucchini Spice Cake w/Mixed Berries and Cream Cheese Frosting is for Dessert.

Carrot Zucchini Spice Cake w/Mixed Berries and Cream Cheese Frosting takes 30 minutes to prepare.

Carrot Zucchini Spice Cake w/Mixed Berries and Cream Cheese Frosting takes 50 minutes to cook.

Carrot Zucchini Spice Cake w/Mixed Berries and Cream Cheese Frosting makes 16 servings.

The ingredients for Carrot Zucchini Spice Cake w/Mixed Berries and Cream Cheese Frosting are:

For Cake:3/4 Liquid Egg Substitute (such as Eggbeaters, equal to 3 eggs)
1.5 cups Brown Sugar, unpacked
2 cups Carrots, grated
1 cup Zucchini, grated (skin included)
1 cup Milk, nonfat
1 tsp Vanilla Extract
1 tsp Nutmeg, ground
1.5 tsp Cinnamon, ground
2 cups Whole Wheat Flour
1 cup Unbleached Flour, All Purpose, Enriched
1/2 cup Walnuts, finely chopped
1/4 cup Dried Mixed Berries (or Dried Cranberries)

For Frosting:
3 oz Light Cream Cheese (or Neufchatel)
1/4 cup Skim Milk
3 cup Powdered Sugar (aka Confectioner's)

Here is how you make Carrot Zucchini Spice Cake w/Mixed Berries and Cream Cheese Frosting:

Heat oven to 350 degrees. Lightly spray a Bundt or Tube pan with Canola Oil cooking spray and lightly dust with flour (not included in nutrition information). In a mixing bowl, beat Brown Sugar and Egg Substitute until incorporated well. Add Carrots, Zucchini, Skim Milk, Vanilla, Nutmeg and Cinnamon and carefully beat on low until blended well.Incorporate flours slowly into wet mixture until combined. Do not overbeat. Stir Walnuts and Berries into batter with a folding motion using a spatula or wooden spoon. Transfer to Bundt/Tube pan.Bake at 350 degrees for approx 45-50 minutes, or until a toothpick inserted into cake comes out clean. Allow to cake to cool for 10 minutes, then transfer to a wire rack to cool completely.Frosting:Bring Cream Cheese to room temperature. In a small mixing bowl, beat Cream Cheese until fluffy. Slowly add Skim Milk and continue to beat until well combined. Gradually add Powdered Sugar, incorporating with the mixer, until about 3 cups has been used, or you reach a good spreading consistancy. (To prepare a glaze, use less powdered sugar and more milk)Once cake has completely cooled, top with frosting and serve. Serving Size: Makes 16 Bundt Pan Slices of cakeNumber of Servings: 16Recipe submitted by SparkPeople user SHELLER226.

The nutritional information for Carrot Zucchini Spice Cake w/Mixed Berries and Cream Cheese Frosting is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 293.2

• Total Fat: 3.8 g
• Cholesterol: 4.2 mg
• Sodium: 70.5 mg
• Total Carbs: 65.8 g
• Dietary Fiber: 3.5 g
• Protein: 5.5 g

The dietary needs meet for Carrot Zucchini Spice Cake w/Mixed Berries and Cream Cheese Frosting is Low Fat