Zucchini Walnut Carrot Cake

Name: Zucchini Walnut Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 9x13-inch cake
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

Rating: 5 stars

5 Ratings
4 Reviews
2 Photos

This zucchini carrot cake is a tasty breakfast alternative.

By MWOOLF

Gallery

Recipe Summary

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

1 9x13-inch cake

Nutrition Info

Directions

Step 1

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

Advertisement
Step 2

Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
Step 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.
Step 4

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

Nutrition Facts

Per Serving:

232 calories; protein 4.6g 9% DV; carbohydrates 21.5g 7% DV; fat 15.2g 23% DV; cholesterol 20.5mg 7% DV; sodium 291.2mg 12% DV. Full Nutrition

Reviews (4)

Most helpful positive review

Staci

04/29/2018

We Really enjoyed this cake! It is SO moist and not too sweet. Watch your cooking time. I made mine in a glass casserole dish and 38 minutes was perfect. Read More

Helpful

(2)

5 Ratings

5 star values: 5
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Staci

04/29/2018

We Really enjoyed this cake! It is SO moist and not too sweet. Watch your cooking time. I made mine in a glass casserole dish and 38 minutes was perfect. Read More

Helpful

(2)

lutzflcat

08/23/2018

8.22.18 Zucchini is abundant right now, and I’m taking advantage of it. I had half a zucchini in the fridge, so I scaled this recipe down to 8 servings to use it up. Baked for 32 minutes @ 350ºF in a 6-1/2”x8-1/2” baking dish. It ceases to amaze me what shredded zucchini brings to baked goods. Nobody, NOBODY ever knows there’s zucchini in there. Don’t tell the “zucchini haters” because they’ll never know. I used all purpose and white whole wheat flours, and this cake baked up beautifully moist and tender, perfect texture. Might just add a little more carrot next time because that layer of flavor is subtle. This was very good, thoroughly enjoyed it. Read More

Helpful

(1)

Cindy O

08/29/2020

This cake is SO moist!! I doubled the cinnamon, & used macadamia nuts, as I was out of walnuts-still awesome! "One large zucchini" is a little vague (I've grown some LARGE zucchinis!); I had 2 smallish but fat zucchinis & thought I'd just use those but after grating one, I was afraid the second one would be too much. It was about 2-ish cups worth. Same with the carrot, tho not as essential to the end product. I will definitely make this again! Read More

Debbie

04/12/2019

Delicious! Read More

Back to Zucchini Walnut Carrot Cake

All Reviews for Zucchini Walnut Carrot Cake

- of Reviews

20 Things to Cook This Month That Have Nothing to Do With Thanksgiving

30 Fall Pies to Bake This Season

A Thanksgiving Menu for Two

Zucchini Walnut Carrot Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

Most helpful positive review

All Reviews for Zucchini Walnut Carrot Cake

Account

More

Account

More

Zucchini Walnut Carrot Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

Most helpful positive review

All Reviews for Zucchini Walnut Carrot Cake