Zucchini-Carrot Cake
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
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
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
Member Ratings For This Recipe
-
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
-
PATRICIAANN46
-
I_AM_EEVIE
-
CD6658715
-
CD12816585