How to Make Zucchini Walnut Carrot Cake - A Step-by-Step Guide

Looking for a delicious and unique dessert to satisfy your sweet tooth? Look no further than this Zucchini Walnut Carrot Cake recipe! This moist and flavorful cake is perfect for any occasion, whether you’re hosting a dinner party, celebrating a birthday, or simply craving a tasty treat. Packed with zucchini, carrots, and walnuts, this cake offers a delightful combination of flavors and textures that will surely impress your friends and family.

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 16
  • Yield: 1 9x13-inch cake

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

    232 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Cholesterol: 21mg
    • Sodium: 291mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 5g
    • Vitamin C: 4mg
    • Calcium: 27mg
    • Iron: 2mg
    • Potassium: 170mg