Carrot Recipe – Zucchini Walnut Carrot Cake

This zucchini carrot cake is a tasty breakfast alternative.

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

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
3. 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. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts

• calories232.4
• carbohydrateContent21.5 g
• cholesterolContent20.5 mg
• fatContent15.2 g
• fiberContent2.5 g
• proteinContent4.6 g
• saturatedFatContent1.5 g
• sodiumContent291.2 mg
• sugarContent8.1 g