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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 167.9
  • Total Fat: 5.5 g
  • Cholesterol: 44.8 mg
  • Sodium: 187.6 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Carrot-Banana-Zucchinni Cake (Healthy!) calories by ingredient
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Carrot-Banana-Zucchinni Cake (Healthy!)

Submitted by: MAMAAIDAN

Introduction

I created this recipe as a birthday cake for my daughter's first birthday using all organic ingredients, something healthy but still a treat! Yum! Make with my Cream Cheese Frosting. I created this recipe as a birthday cake for my daughter's first birthday using all organic ingredients, something healthy but still a treat! Yum! Make with my Cream Cheese Frosting.
Number of Servings: 25

Ingredients

    4 Eggs
    8 T Butter, melted and cooled
    1/4 C Sour Cream
    1/2 C Applesauce
    2T Pure Vanilla
    1-1/2 C Turbinado (Raw) Sugar
    2 Bananas, mashed
    2 C Carrot
    1 C Zucchini
    1/4 C Raisins

    3 C Whole Wheat Flour
    1/4 t Baking Powder
    1 t Baking Soda
    1 t Salt
    3 t Cinnamon, ground
    1 t Ginger, ground
    1/2 t Cardamom, ground
    1/2 t Nutmet, ground

Directions

Makes 25-30 birthday-party-sized pieces of cake or muffins.

Preheat oven to 350 degrees.
Grease and flour cake pan or muffin tins.
Beat eggs well in large bowl, mix in butter, applesauce, vanilla and sugar.
Stir in banana, mix well.
Stir in carrot, zucchini and raisins.
Whisk together dry ingredients in another bowl.
Stir dry ingredients into wet, without overmixing.
Pour mixture into baking sheet, cupcake tins, or even bread pans. I used a 9x13 sheet PLUS an 8x8, then layered the small on top of the large. Very pretty with pink cream cheese frosting!!!
Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean.


Number of Servings: 25

Recipe submitted by SparkPeople user MAMAAIDAN.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I made a few chngs. I used 2 eggs & 2tbl grnd flax soaked in 2.5 tbl warm H2O. I used 4tbl butter and used 1/2 c plain nonfat greek yogurt instead of the sourcream. I used 3/4 c sugar. Instead of just raisins, i filled 1/4c with dried fruit. I added 1/4 cup mini choc. chips. I used oat flour inste - 7/25/10

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  • I think this is a brilliant cake and I used it for my daughter's first birthday. I did cut the sugar in half and I don't think it made a bit of difference to the taste or texture. The second time I wanted to make it I had no ripe bananas so I used 2 apples and some orange rind. Yummy both ways. - 4/16/12

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  • 5/5 excellent muffins - 8/30/09

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  • Are the carrots and zucchini grated, or cooked and mashed?? - 8/5/09

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  • What a great muffin. Everybody loved them. What a great way to sneak in some veggies! - 2/4/08

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  • Also wondering were the frosting recipe is? - 1/10/08

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  • wheres the cream cheese frosting receipe?? - 11/12/07

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  • Wondered the same as MOMSMESS....where's the frosting recipe? I don't like most frostings as they're too sweet, so was anticipating this one! - 10/11/07

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  • Sounds wonderful! Can't wait to try it. Where is the cream cheese frosting recipe? LOL (sugar tooth talks loudly!) - 9/27/07

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  • It sounds delicious and is a great use for zucchini. I love zucchini bread and cookies and relish, so know this will be great! - 9/23/07

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