This carrot cake with zucchini makes a delightful alternative to breakfast.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 ½ cups evaporated cane sugar
- 2 cage-free eggs
- ½ cup unsweetened applesauce
- ½ cup canola oil
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 large carrot, peeled and shredded
- 1 large zucchini, shredded
- 1 ½ cups chopped walnuts, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
- Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 291 mg |
| Sugars | 8 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This cake is SO moist!! I doubled the cinnamon, & used macadamia nuts, as I was out of walnuts-still awesome! “One large zucchini” is a little vague (I’ve grown some LARGE zucchinis!); I had 2 smallish but fat zucchinis & thought I’d just use those but after grating one, I was afraid the second one would be too much. It was about 2-ish cups worth. Same with the carrot, tho not as essential to the end product. I will definitely make this again!
Delicious!
8.22.18 Zucchini is abundant right now, and I’m taking advantage of it. I had half a zucchini in the fridge, so I scaled this recipe down to 8 servings to use it up. Baked for 32 minutes @ 350ºF in a 6-1/2”x8-1/2” baking dish. It ceases to amaze me what shredded zucchini brings to baked goods. Nobody, NOBODY ever knows there’s zucchini in there. Don’t tell the “zucchini haters” because they’ll never know. I used all purpose and white whole wheat flours, and this cake baked up beautifully moist and tender, perfect texture. Might just add a little more carrot next time because that layer of flavor is subtle. This was very good, thoroughly enjoyed it.
We Really enjoyed this cake! It is SO moist and not too sweet. Watch your cooking time. I made mine in a glass casserole dish and 38 minutes was perfect.