Wycliffe Carrot/Zuccini Cake
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 83.8
- Total Fat: 0.6 g
- Cholesterol: 18.5 mg
- Sodium: 219.2 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 0.6 g
- Protein: 1.6 g
View full nutritional breakdown of Wycliffe Carrot/Zuccini Cake calories by ingredient
Number of Servings: 20
Ingredients
-
1 C brown sugar
1/2 C applesauce unsweetened
2 large eggs
1.25 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
1 C grated or blended carrots
1/2 C grated or blended zuccini
Tips
If you blend the carrots and zuccini, it will be more liquidy, so you might want to bake at 150 C for 45 - 50 minutes to make sure it cooks all the way through.
Directions
Combine in large bowl:
1 C brown sugar
1/2 C applesauce
Beat in, one at a time:
2 large eggs
Combine separately, add and mix well:
1.25 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
Add and mix well:
1 C grated/blended carrots
1/2 C grated/blended zuccini
Bake in a 9 x 13 pan (23 x 23 cm) at 350 F (180 C) for 35 - 40 minutes
Serving Size: makes 20 1.5 inch pieces
Number of Servings: 20
Recipe submitted by SparkPeople user WUHUWYLIE.
1 C brown sugar
1/2 C applesauce
Beat in, one at a time:
2 large eggs
Combine separately, add and mix well:
1.25 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
Add and mix well:
1 C grated/blended carrots
1/2 C grated/blended zuccini
Bake in a 9 x 13 pan (23 x 23 cm) at 350 F (180 C) for 35 - 40 minutes
Serving Size: makes 20 1.5 inch pieces
Number of Servings: 20
Recipe submitted by SparkPeople user WUHUWYLIE.