Ingredients for Carrot Zucchini Walnut Cake
- 2 cups shredded carrots
- 1 cup shredded zucchini
- 1 cup granulated sugar
- 3 tablespoons water
- Ground Flax Seeds
- 1 cup chopped walnuts
- All Purpose Flour
- Ground Cinnamon
- Ground Nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- Vegetable Oil
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How to Make Carrot Zucchini Walnut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch dark glass baking dish.
- In a food processor, combine 1 tablespoon flaxseed meal and 3 tablespoons water. Blend until smooth and let sit for at least 5 minutes to form a flax egg.
- In a large bowl, cream together 1 cup granulated sugar and the flax egg until light and fluffy.
- Add 1/2 cup vegetable oil and mix well.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in 2 cups shredded carrots, 1 cup shredded zucchini, and 1 cup chopped walnuts.
- Pour batter into the prepared baking dish.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
104g
Fat
4g
Carbs
13g
