It's finally January 31st. Hooray for making it through the seemingly longest month of the year! For me this month was long and cold but mostly restful and rejuvenating. The last half of 2012 was such a whirlwind for me and my family that January was a much needed 'down' month for us. Besides playing taxi-mom and going to the grocery store I practically became a shut-in during January! I'm proud to say that my month of rest and dedication has netted some great results! I'm down 7 pounds and up to 4-mile "long runs" and I feel great! I've been SO GOOD about Weight Watchers until....well, until this cake! Stupid cake. I mean, awesome cake. No, cake-that-broke-my-resolve. Er....healthy, tasty, not-too-sweet cake. Ugh....DELICIOUS CAKE! I'm still craving veggies and citrus so when I came across this recipe on Pinterest I knew I had to make it soon. It's moist and slightly tangy and I managed to work it into my Weigh Watchers plan. One piece...yes. Two, three and four pieces...not so much. *sigh* Oh well. Weight Watchers is great, but I love cooking, baking and food too much to commit to it much longer. It gave me a great jump start to the new year and Half Marathon training so we're all good!
Carrot Zucchini Cake with Lemon Cream Cheese Frosting
Makes 24 pieces
For the cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
2 eggs, slightly beaten
3/4 cup brown sugar, packed
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla extract
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped pecans
For the frosting
8 ounces reduced-fat cream cheese
1 cup powdered sugar
1 teaspoon lemon zest (about 1 lemon)
1/2 teaspoon lemon juice
**Tip: Zest your lemons while they are whole, before juicing. It is MUCH easier this way!
Preheat oven to 350° F. In a medium bowl, combine flour, baking powder, ground ginger and baking soda. Stir with a whisk. Set aside.
In a large bowl combine the eggs, brown sugar, canola oil, honey and vanilla extract. Fold in carrots, zucchini and pecans.
Gradually add the flour mixture to the wet ingredients. Stir until just combined. Pour batter into an ungreased 13x9 baking pan. Bake for 25 or until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting.
Once the cake is completely cooled make the frosting. In the bowl of a stand mixer combine cream cheese, powdered sugar, lemon zest and lemon juice. Beat until light and fluffy. Spread the frosting over the cooled cake. Cut into 24 pieces.
Adapted from Real Mom Kitchen
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!