Zucchini-Carrot Cake

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Zucchini-Carrot Cake

3.4 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Zucchini-Carrot Cake calories by ingredient
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Introduction

With the abundance of squash in summertime, zucchini cakes are a popular seasonal treat. This one is light and not too sweet. With the abundance of squash in summertime, zucchini cakes are a popular seasonal treat. This one is light and not too sweet.
Number of Servings: 12

Ingredients

    Wet Ingredients
    3 tablespoons ground flax seed
    1/2 cup water
    2 medium zucchini, grated (about 1 1/2 cups)
    2 medium carrots, peeled and grated (about 1 cup)
    1 egg
    1 egg white
    3 tablespoons vegetable oil

    Dry Ingredients
    1 cup all-purpose flour
    3/4 cup whole-wheat flour
    1/2 teaspoon baking soda
    1 teaspoon baking powder
    3/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    2 tablespoons chopped dates
    1/4 cup sugar

    2 tablespoons powdered sugar




Tips

Most are quite heavy, but not this one! It contains 1/4 cup of sugar and 3 tablespoons of oil.

Dates are sticky and can be tricky to cut. Use kitchen scissors instead of a knife.


Directions

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

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  • 12 of 12 people found this review helpful
    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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  • Incredible!
    5 of 5 people found this review helpful
    This was wonderful!!!!! I didn't change a thing and my family fought over the last piece!!!!! - 8/12/12

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  • 4 of 4 people found this review helpful
    Chef Meg... What do we do if a 'a thick, sticky paste has formed'? Please elaborate. - 8/12/12

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  • Bad
    3 of 3 people found this review helpful
    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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  • Bad
    3 of 3 people found this review helpful
    Sorry, Meg! This one didn't work for me. Ifollowed the directions, but no - it's more like a side vegtable dish than a cake. I think I'd rather splurge and have a small slice of real cake infrequently. - 8/14/12

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