Zucchini Walnut Carrot Cake

Ingredients

  • 1 1/2 cups evaporated cane sugar
  • 2 cage-free eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 large carrot, peeled and shredded
  • 1 large zucchini, shredded
  • 1 1/2 cups chopped walnuts, divided

 

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
  2. Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
  3. Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Source : allrecipes.com

 

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