The recipe Zucchini-Carrot Cake w/cream cheese frosting

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Zucchini-Carrot Cake w/cream cheese frosting recipe is a Dessert meal that takes 35 minutes to make. If you enjoy for Dessert, you will like Zucchini-Carrot Cake w/cream cheese frosting!

Zucchini-Carrot Cake w/cream cheese frosting

Zucchini-Carrot Cake w/cream cheese frosting Recipe
Zucchini-Carrot Cake w/cream cheese frosting

What Course Is Zucchini-Carrot Cake w/cream cheese frosting?

Zucchini-Carrot Cake w/cream cheese frosting is for Dessert.


How Long Does Zucchini-Carrot Cake w/cream cheese frosting Recipe Take To Prepare?

Zucchini-Carrot Cake w/cream cheese frosting takes 20 minutes to prepare.


How Long Does Zucchini-Carrot Cake w/cream cheese frosting Recipe Take To Cook?

Zucchini-Carrot Cake w/cream cheese frosting takes 35 minutes to cook.


How Many Servings Does Zucchini-Carrot Cake w/cream cheese frosting Recipe Make?

Zucchini-Carrot Cake w/cream cheese frosting makes 16 servings.


What Are The Ingredients For Zucchini-Carrot Cake w/cream cheese frosting Recipe?

The ingredients for Zucchini-Carrot Cake w/cream cheese frosting are:

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


How Do I Make Zucchini-Carrot Cake w/cream cheese frosting?

Here is how you make Zucchini-Carrot Cake w/cream cheese frosting:

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.Frosting: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: 16Recipe submitted by SparkPeople user RENATE530.


What's The Nutritional Info For Zucchini-Carrot Cake w/cream cheese frosting?

The nutritional information for Zucchini-Carrot Cake w/cream cheese frosting is:

  • 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

What Dietary Needs Does Zucchini-Carrot Cake w/cream cheese frosting Meet?

The dietary needs meet for Zucchini-Carrot Cake w/cream cheese frosting is Sugar Free


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