Name: Zucchini Walnut Carrot Cake
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Evaporated cane sugar - 1 ½ cups; Cage-free eggs - 2; Unsweetened applesauce - ½ cup; Canola oil - ½ cup; Whole wheat flour - 1 cup; All-purpose flour - 1 cup; Baking soda - 2 teaspoons; Ground cinnamon - 1 ½ teaspoons; Ground nutmeg - 1 teaspoon; Kosher salt - 1 teaspoon; Carrot, peeled and shredded - 1 large; Zucchini, shredded - 1 large; Chopped walnuts, divided - 1 ½ cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Walnut Carrot Cake

1. Evaporated cane sugar - 1 ½ cups

2. Cage-free eggs - 2

3. Unsweetened applesauce - ½ cup

4. Canola oil - ½ cup

5. Whole wheat flour - 1 cup

6. All-purpose flour - 1 cup

7. Baking soda - 2 teaspoons

8. Ground cinnamon - 1 ½ teaspoons

9. Ground nutmeg - 1 teaspoon

10. Kosher salt - 1 teaspoon

11. Carrot, peeled and shredded - 1 large

12. Zucchini, shredded - 1 large

13. Chopped walnuts, divided - 1 ½ cups

How to cook deliciously - Zucchini Walnut Carrot Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

2. Stage

Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.

3. Stage

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.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.