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Zucchini Walnut Carrot Cake
Zucchini Walnut Carrot Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Wholesome cake with whole wheat flour, carrots, zucchini, and spices for a delicious breakfast or snack.
Ingredients:
  • 1.5 cups evaporated cane sugar
  • 2 cage-free eggs
  • 0.5 cup unsweetened applesauce
  • 0.5 cup canola oil
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 large carrot, peeled and shredded
  • 1 large zucchini, shredded
  • 1.5 cups chopped walnuts, divided
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking pan.
  • In a large bowl, combine sugar and eggs until creamy. Add applesauce and oil and mix well.
  • Combine whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt in a bowl. Mix into the egg mixture. Gently fold in grated carrot, zucchini, and 1 cup of walnuts. Transfer the batter to the prepared pan and sprinkle the remaining walnuts on top.
  • Bake in the oven until a toothpick inserted in the center comes out clean, approximately 40 minutes.

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