Carrot-Banana-Zucchinni Cake (Healthy!)
 Recipe){kind=link}
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
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.
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.
Member Ratings For This Recipe
-
KERIG1973
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
-
CD12246054
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
-
KARENALAN
-
VANCLAN
-
DACQUISTO
-
JOSEPHINEBAT10
-
CHILGONZ
-
PEPPER15728
-
MOMSMESS
-
BKP4166