Zucchini-Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Wet Ingredients3 tablespoons ground flax seed1/2 cup water2 medium zucchini, grated (about 1 1/2 cups)2 medium carrots, peeled and grated (about 1 cup) 1 egg 1 egg white3 tablespoons vegetable oilDry Ingredients1 cup all-purpose flour3/4 cup whole-wheat flour1/2 teaspoon baking soda1 teaspoon baking powder3/4 teaspoon cinnamon1/4 teaspoon nutmeg2 tablespoons chopped dates1/4 cup sugar2 tablespoons powdered sugar
Preheat the oven to 350 degrees.
Grease a round cake pan or Bundt pan with nonstick cooking spray.
Mix the flax and water together and let sit for five minutes, unless a thick, sticky paste has formed.
Meanwhile, wrap the zucchini in lint-free kitchen towels, and squeeze to remove any excess water.
Combine all the wet ingredients in a large mixing bowl, then combine the dry ingredients in a small mixing bowl.
Add the dry ingredients to the wet and mix until just combined. The batter will be thick, but do not overmix or the cake will be tough.
Pour the batter into the prepared pan and spread it into an even layer with a spatula. Bake for 30 minutes, until a toothpick inserted in the center comes out clean.
Remove from oven and cool in the pan, then remove the cake and dust with powdered sugar. Store in a closed container at room temperature for up to four days.
Serving Size: Makes 12 servings
Grease a round cake pan or Bundt pan with nonstick cooking spray.
Mix the flax and water together and let sit for five minutes, unless a thick, sticky paste has formed.
Meanwhile, wrap the zucchini in lint-free kitchen towels, and squeeze to remove any excess water.
Combine all the wet ingredients in a large mixing bowl, then combine the dry ingredients in a small mixing bowl.
Add the dry ingredients to the wet and mix until just combined. The batter will be thick, but do not overmix or the cake will be tough.
Pour the batter into the prepared pan and spread it into an even layer with a spatula. Bake for 30 minutes, until a toothpick inserted in the center comes out clean.
Remove from oven and cool in the pan, then remove the cake and dust with powdered sugar. Store in a closed container at room temperature for up to four days.
Serving Size: Makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 144.7
- Total Fat: 4.8 g
- Cholesterol: 15.5 mg
- Sodium: 66.0 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.7 g
- Protein: 3.6 g
Member Reviews
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PUDLECRAZY
Flax meal and water will form a sticky paste - it is sometimes used as an egg or oil substitute. I am very certain this is 'unless' is a typo that was overlooked by spellcheck. It should say 'until'. I haven't tried the recipe yet, but it sounds delicious. Bake this thinking 'until' not 'unless.' - 8/12/12
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CD6658715
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. - 8/26/12
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CD12140270
This is similar to a recipe I have but I will try it.
My thoughts on question below:
Flax seed and meal are available in my grocery in the "oatmeal" aisle. It could be omitted but replace with wheat germ or more whole wheat flour.
Cupcakes at a shorter baking time and grease the pan or cups. - 8/12/12
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CD9825182
Three questions if anyone can help I am not much of a baker but this sounds good. (1) What is flax meal and where in a grocery store would I find it? (2) Is it an important ingredient or can I leave it out? (3) can I make cupcakes ? Twelve servings in 4 days is too much for me. Thanks. - 8/12/12