Posts by Malisa

Carrot Zucchini Cake

When cooking or baking, I love adding vegetables to whatever food I can. This time it was zucchini. I was given this recipe from a friend and I really enjoyed the results. Carrot Cake is one of Anthony's favorite desserts and his family's too. We recently went to my in-laws for dinner, so I brought this as our contribution to the meal!

Carrot Zucchini Cake, modified from SnoWhite


  • 2 cups White Whole Wheat Flour
  • 2 tsp. Baking Soda
  • 1 cup White Sugar
  • 1/2 cup Brown Sugar
  • 1 cup Applesauce
  • 1/4 cup Canola Oil
  • 2 eggs and 2 egg whites, slightly beaten
  • 1 tsp. Vanilla
  • 1-2 tbsp. Maple Syrup
  • 2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Allspice
  • 1/4 tsp. Salt
  • 2 cups Carrots, shredded
  • 2 cups Zucchini, shredded


Preheat oven to 350 degrees. Spray two 9" round baking pans with non-stick spray. Sift together the dry ingredients with a fork or whisk. In a separate bowl, mix eggs, applesauce, oil, vanilla, and maple syrup. Add wet ingredients to the dry ingredients and stir just until combined. Add the carrots and zucchini. 

Pour into the prepared pans and bake for 25-30 minutes. Cakes are cooked when toothpick comes out clean. Cool in the pans for 20 minutes and then transfer to a wire rack to finish cooling. 

Maple Cream Cheese Frosting


  • 4 tbsp. Butter, at room temp
  • 8 ounces Cream Cheese (I used reduced fat), at room temp
  • 1-2 tbsp. Maple Syrup
  • 2 tsp. Vanilla
  • 1-2 cups Powdered Sugar (use more if you want a sweeter frosting)
  • Milk, if needed by the teaspoon


Beat the butter and cream cheese until combined. Add the maple syrup, vanilla, and sugar. Slowly cream ingredients. If needed, add milk until the desired consistency is reached. Frost cakes and enjoy!

Note: I added toasted sweetened coconut and sliced almonds to make the cake fancy.