Low Sugar "Healthy" Zucchini Carrot Cake

Still working on the overflow of zucchini here, with two more giant zucchinis in the fridge!!  Going to have to get really creative soon.

In an effort to make my way through the zucchini I have actually made this recipe twice. Yes it is THAT good.  It is moist, healthy (in my mind!), has just a touch of sweetness in the frosting that but not so much that it will stop you from eating it for breakfast.  This is truly a cake that can be eaten any time of the day or night!

Zucchini Carrot Cake

adapted from Eat What You Love Everyday by Marlene Koch

2 cups flour
2  1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. Penzeys baking spice
1/4 c. applesauce, natural (no sugar)
1/4 c. oil
2 large eggs  
1 tsp. vanilla extract (I use KAF vanilla bean crush )                                                                    
5/8 c. Truvia Baking Blend
3/4 c. buttermilk, reduced or low fat
1 1/2 cup grated carrots
1 1/2- 2  cups grated zucchini, blotted dry with paper towels
1/2 - 3/4  c. raisins (based on your preference and optional)

Preheat oven to 350. Spray a 13x9 inch pan with non stick coating spray..

Combine the flour, baking soda, baking powder, cinnamon, allspice and ginger in a small bowl and whisk well.
In a large bowl, combine the eggs, applesauce, oil and vanilla and whisk well.  When mixed, whisk in the Truvia baking blend and buttermilk. Then fold in the grated zucchini and carrots and raisins and mix gently until the ingredients are well distributed.                                                                                                                                                                                                                                    
Pour the batter into the prepared pan.  Bake for 25-30 minutes or until the cake is golden brown and a toothpick in the center comes clean. Let cake cool in the pan on a wire rack.  When completely cool, frost with the Whipped Cream Cheese Frosting (below) and store in the refrigerator.

This cake is moist and delicious!

Cream Cheese Whipped Frosting

1/3 cup reduced fat whipped cream cheese
2 oz. reduced fat  block cream cheese
6 packets (1/4 cup) Monk Fruit sweetener (Truvia or Stevia work as well)
1 1/2 cups light Cool Whip
1/2 tsp. cream cheese emulsion (optional but adds to the wonderful flavor)

Beat the two varieties of cream cheese with an electric mixer on medium speed until smooth.  Add the monk fruit sweetener or Truvia and continue beating until well combined, about a minute.

On slow speed, beat in about half of the Cool Whip until fluffy and combined. With a rubber spatula, fold in the rest of the Cool Whip.  Will easily frost a 13x9" pan - and it's so good I would definitely use it for other cakes!

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