Wycliffe Carrot/Zuccini Cake

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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
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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.

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