Carrot Zucchini Walnut Cake Recipe

Name: Carrot Zucchini Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups carrots, shredded; 2 cups zucchini, shredded; 2 cups sugar or 2 cups dry sweetener; 1/4 cup water; 2 tablespoons water; 2 tablespoons ground flax seeds; 2/3 cup walnuts, finely chopped (optional); 2 cups all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon salt; 2 teaspoons baking soda; 1/2 cup vegetable oil

Servings: persons

2 cups carrots, shredded
2 cups zucchini, shredded
2 cups sugar or 2 cups dry sweetener
1/4 cup water
2 tablespoons water
2 tablespoons ground flax seeds
2/3 cup walnuts, finely chopped (optional)
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil

1
Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
2
In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture.
3
In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
4
Mix in flour, spices, salt, and baking soda.
5
When well combined, add the carrots, zucchini and walnuts.
6
Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.

1112

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups carrots, shredded, 2 cups zucchini, shredded, 2 cups sugar or 2 cups dry sweetener, 1/4 cup water, and more.

Yes, Carrot Zucchini Walnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Zucchini Walnut Cake

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