Zucchini Carrot Spice Cake

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2-1/2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup buttermilk
• 1 cup unsweetened applesauce
• 1-1/2 cups shredded carrots
• 1/2 cup shredded zucchini
• 1 teaspoon vanilla extract
• 6 egg whites
• 1-1/3 cups sugar
• 1 carton (8 ounces) reduced-fat cream cheese
• 1 jar (7-1/2 ounces) marshmallow creme
• 1 teaspoon orange juice
• 1/2 teaspoon vanilla extract

1. 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.
2. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350u0b0 for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.

whole wheat flour, flour, ground cinnamon, baking soda, ground nutmeg, ground cloves, buttermilk, unsweetened applesauce, carrots, zucchini, vanilla, egg whites, sugar, cream cheese, marshmallow creme, orange juice, vanilla

Taken from www.tasteofhome.com/recipes/zucchini-carrot-spice-cake/ (may not work)