We like dessert in our house and I like to bake desserts. But I also like to eat and cook healthy. So, anytime I can combine the two and make a dessert that is semi healthy I do. This cake is one of those. It is really good, it is easy, it looks nice when served, and it is a little healthy.
I first heard about this recipe from my sisters. They had made it quite a few times and kept telling me about it. They all loved it. It originally came from Taste Of Home sometime back in the 90’s.
If you do not like the idea of zucchini and avoid recipes the call for it, try this one. It is really good and might just make you a fan of zucchini.
The title says whole wheat zucchini cake, but you can use all regular flour if you like.
Carrot Zucchini Cake
- 4 eggs
- 2 cups sugar
- 1-1/3 cups vegetable oil
- 2-1/2 cups all-purpose flour ( I used 1 cup whole wheat and 1 ½ cup all purpose flour)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice ( I leave this out because my husband does not like it)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg ( I leave this out because my husband does not like it)
- 1 teaspoon salt
- 2 cups finely shredded carrots
- 2 cups finely shredded zucchini
- 1 cup coarsely chopped pecans or walnuts (optional, I leave these out because some in my family do not like nuts)
Directions:
In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack.
When completely cool frost with my cream cheese frosting, then cut and serve.
For more recipes and ideas see Tasty Tuesday.
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Lynn – this looks delicious. I was going to make zucc. bread, but I think I will have to work this in as well.
I have a recipe that is quite similar to this — but we use applesauce in place of the oil to make it even healthier. Yummy! You’re making me hungry.
How do you think this recipe would be if you used less sugar and replaced some/all the oil with applesauce? I’ve been scouring the web for truely lower fat/sugar baked snacks, and they’ve been few and far between. I have a bunch of zucchini, I should just try it out! If I do I’ll let you know:)
Brandis, I think you could use some applesauce fine.Snow white commented that she used a recipe like it but with applesauce. And yes I would try to cut back a little sugar. It has quite a bit so maybe start by cutting out 1/4 or 1/2 cup of sugar. Let me know what you try and how it goes.
I plan to use some ‘drained’ applesauce in place of most of the oil, a mixture of all purpose and wheat flour and use 1 c brown sugar and 3/4 c agave nectar.
Agave nectar is sweeter than sugar and also affects your body’s glycemic index much less than sugar.
Thanks for this recipe!
Lynn,
Do you think you could use four cups of carrots? I do not have Zucchini at the moment.
Thanks!
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@Katie, I think…..all carrots would work fine. Let me know if it works. I would love to hear how it does.
@Lynn, I made it tonight with all carrots and the texture was great! We enjoyed this!
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