Zucchini Walnut Carrot Cake

Cook up this tasty breakfast or snack cake filled with whole wheat flour, shredded carrot, shredded zucchini, and plenty of spices.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 232 Calories

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 cup whole wheat flour
• 1 teaspoon kosher salt
• 1 large carrot, peeled and shredded
• 2 cage-free eggs
• 1 large zucchini, shredded
• 1.5 teaspoons ground cinnamon
• 0.5 cup canola oil
• 0.5 cup unsweetened applesauce
• 1.5 cups evaporated cane sugar
• 1.5 cups chopped walnuts, divided

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.