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    You are in: Home / Recipes / Carrot Zucchini Walnut Cake Recipe
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    Carrot Zucchini Walnut Cake

    Carrot Zucchini Walnut Cake. Photo by Tammyl327

    1/1 Photo of Carrot Zucchini Walnut Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    katedanger's Note:

    I created this recipe one day to satisfy several cravings. There are several shortcuts possible to make this recipe faster to make. For example, buying carrots already shredded then chopping them finer in a food processor would work fine. The flax/water mixture can be replaced by one medium sized banana, though I have not tested it for taste.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
    2. 2
      In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture.
    3. 3
      In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
    4. 4
      Mix in flour, spices, salt, and baking soda.
    5. 5
      When well combined, add the carrots, zucchini and walnuts.
    6. 6
      Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.

    Ratings & Reviews:


    Nutritional Facts for Carrot Zucchini Walnut Cake

    Serving Size: 1 (1464 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 229.0
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 315.9 mg
    Total Carbohydrate 39.4 g
    Dietary Fiber 1.4 g
    Sugars 26.2 g
    Protein 2.1 g

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