Zucchini Carrot Cake Low Calorie Food

SKINNY CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
• Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
• Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
• Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.
• Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.

CARROT-ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
• Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
• Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
• Divide batter evenly among prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
• Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

MOIST ZUCCHINI CARROT BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour cake pan or muffin tins.
• Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
• Add banana, mix well.
• Stir in carrot, zucchini, apples, coconut and raisins.
• Sift together dry ingredients in separate bowl breaking up all lumps.
• Stir dry ingredients into wet, without over mixing.
• Pour mixture into baking sheet, cupcake tins, or even bread pans.
• Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
• Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.

ZUCCHINI CARROT CAKE

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

DIABETIC ZUCCHINI BREAD (LOW SUGAR, LOW CALORIE, LOW FAT )

Steps:

• Preheat oven 350 degrees.
• Grease and flour two medium loaf pans.
• In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.
• To bowl add baking powder, baking soda, cinnamon,nutmeg, salt, and vanilla.
• Add flour slowly.
• Add shredded carrots, zucchini and nuts.
• Beat mixture (by hand or mixer).
• Pour loaf into pans.
• Bake 45 mins or 'til toothpick comes out clean.

ZUCCHINI CARROT CAKE (LOW CALORIE)

Steps:

• 1. Preheat oven to 350°F. Grease an angel food cake pan or Bundt pan w/nonstick cooking spray
• 2. Use kitchen scissors, to cut dates, if you have them. When through cutting dates, set them aside. Shred zucchini and carrots.
• 3. Mix the flax meal and water together, and let it sit 5 minutes, until a thick, sticky paste has formed. Meanwhile, wrap the zucchini in a lint-free kitchen towels, and squeeze to remove any excess water. (I DON'T SQUEEZE THE MOISTURE OUT OF THE ZUCCHINI, FOR MAKING MY ZUCCHINI BREAD. IT JUST MAKES IT VERY MOIST; SO, I MAY NOT SQUEEZE OUT THE MOISTURE FOR THIS RECIPE EITHER.)
• 4. Combine all wet ingredients, in a large mixing bowl. Combine all dry ingredients in a small mixing bowl. Add dry mixture to the wet mixture, and mix, until just combined. The batter will be thick, but do not overmix, or the cake will be tough.
• 5. Pour batter into the prepared pan, and spread it into an even layer with a spatula. Bake for 30 minutes, until a toothpick tests clean, which indicates doneness. When cake is done, remove from oven, and cool in pan, then remove the cake, and dust it with powdered sugar.
• 6. Store in a closed container, at room temperature, for up to 4 days. Makes 12 servings. Nutrition: One serving 144.8 cal, 4.8 g fat(0.5 g sat, 1.6 g polyunsaturated, 2.4 g monosaturated), 15.4 mg chol, 65.9 mg sod, 126.7 mg potassium, 23.1 g carb, 2.7 dietary fiber, 2.7 g protein, 7.5 sugars

CARROT AND ZUCCHINI CHOCOLATE CAKE

Steps:

• In lg.
• bowl mix all dry ingredients.
• Stir in carrots and zucchini.
• In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well.
• Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.

ZUCCHINI CARROT CAKE

Steps:

• Beat eggs, sugar and oil.
• Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
• Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
• Let cool and sprinkle with powdered sugar.