Zucchini Walnut Carrot Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 232.4 caloriescarbohydrate: 21.5 gcholesterol: 20.5 mgfat: 15.2 gfiber: 2.5 gprotein: 4.6 gsaturatedFat: 1.5 gservingSize: -sodium: 291.2 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Walnut Carrot Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-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.