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Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 144.7
  • Total Fat 4.8 g
  • Saturated Fat 0.5 g
  • Polyunsaturated Fat 1.6 g
  • Monounsaturated Fat 2.4 g
  • Cholesterol 15.5 mg
  • Sodium 66.0 mg
  • Potassium 126.6 mg
  • Total Carbohydrate 23.1 g
  • Dietary Fiber 2.7 g
  • Sugars 7.6 g
  • Protein 3.6 g
  • Vitamin A 27.6 %
  • Vitamin B-12 0.7 %
  • Vitamin B-6 2.4 %
  • Vitamin C 3.9 %
  • Vitamin D 0.8 %
  • Vitamin E 4.0 %
  • Calcium 1.8 %
  • Copper 2.3 %
  • Folate 6.9 %
  • Iron 5.2 %
  • Magnesium 2.5 %
  • Manganese 10.3 %
  • Niacin 4.2 %
  • Pantothenic Acid 1.2 %
  • Phosphorus 3.5 %
  • Riboflavin 4.9 %
  • Selenium 5.2 %
  • Thiamin 6.6 %
  • Zinc 1.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Zucchini-Carrot Cake

View the full Zucchini-Carrot Cake Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Zucchini-Carrot Cake

36 calories of Flour, white, (0.08 cup)

31 calories of Canola Oil, (0.25 tbsp)

24 calories of Whole Wheat Flour, (0.06 cup)

15 calories of Granulated Sugar, (0.02 cup)

8 calories of Bob's Red Mill Ground Flax Meal, (0.25 tbsp)

6 calories of Egg, fresh, whole, raw, (0.08 large)

5 calories of Powdered Sugar, (0.17 tbsp, unsifted)

5 calories of Dates, (0.01 cup, pitted, chopped)

4 calories of Zucchini, (0.13 cup, sliced)

4 calories of Carrots, raw, (0.08 cup, grated)

1 calories of Egg white, fresh, (0.08 large)

1 calories of Cinnamon, ground, (0.06 tbsp)

0 calories of Zucchini, baby, (0.17 medium)

0 calories of Nutmeg, ground, (0.02 tsp)

0 calories of baking powder, (0.08 tbsp)

0 calories of Arm & Hammer Baking Soda, (0.04 tsp)


Nutrition & Calorie Comments  

I added 1 tsp vanilla, a bit of salt, and doubled the cinnamon and nutmeg for flavour. I had a hard time mixing it, and left some of the dry ingredients in the bowl. I made 12 muffins; this is not really a cake texture but made a nice muffin. Will use 3/4 c flour instead of 1 c next time. Submitted by:
TRISKI

(8/19/13)
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I followed the recipe and this turned out completely tasteless. Mine too was lighter than what is pictured and not quite done in the middle so had to put back in the oven. It was dense and just not good at all. I bake low fat, healthy cakes often and this was not worth the effort at all. Submitted by:
CLAYTON913

(8/26/12)
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Mine was lighter in color than the one shown. It needed to bake longer than 30 minutes! It tastes fine, I don't like a lot of sugar in anything. Submitted by:
LAUGHINGLADY1

(8/17/12)
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I'm going to make this today, but swap the dates for some walnuts and the powdered sugar for some brown sugar and sprinkle them in the bottom of the bundt pan. Submitted by:
DJSHIP46

(8/3/12)
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