Ingredients
1 cup whole wheat flour1 cup all-purpose flour2-1/2 teaspoons ground cinnamon2 teaspoons baking soda3/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 cup buttermilk1 cup unsweetened applesauce1-1/2 cups shredded carrots1/2 cup shredded zucchini1 teaspoon vanilla extract6 egg whites1-1/3 cups sugarFROSTING:1 carton (8 ounces) reduced-fat cream cheese1 jar (7-1/2 ounces) marshmallow creme1 teaspoon orange juice1/2 teaspoon vanilla extract
Preparation
In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter.
Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.
