Zucchini Walnut Carrot Cake
Our signature carrot cake is always a winner on the dessert table.
Recipe Summary Zucchini Walnut Carrot Cake
This zucchini carrot cake is a tasty breakfast alternative.Ingredients | Fresh Market Carrot Cake1 ½ cups evaporated cane sugar2 cage-free eggs½ cup unsweetened applesauce½ cup canola oil1 cup whole wheat flour1 cup all-purpose flour2 teaspoons baking soda1 ½ teaspoons ground cinnamon1 teaspoon ground nutmeg1 teaspoon kosher salt1 large carrot, peeled and shredded1 large zucchini, shredded1 ½ cups chopped walnuts, dividedDirectionsPreheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.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.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.Info | Fresh Market Carrot Cakeprep: 20 mins cook: 40 mins total: 1 hr Servings: 16 Yield: 1 9x13-inch cake
TAG : Zucchini Walnut Carrot CakeFruits and Vegetables, Vegetables, Squash,
