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

    1/1 Photo of Zucchini Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    food snob mom's Note:

    An extremely moist cake that I guarantee will become your absolute favorite zucchini cake! I got this recipe many years ago from a local hometown newspaper that used to run a special section once a year with recipes submitted by local residents.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Beat eggs, sugar and oil.
    2. 2
      Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
    3. 3
      Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
    4. 4
      Let cool and sprinkle with powdered sugar.

    Ratings & Reviews:

    • on July 07, 2014

      55

      I substituted dried cranberries for the nuts and it's fabulous! So moist and very easy to make, it actually took me longer to shred the veggies than the everything else. Trying anything to get some veggies in get he kids any chance I get and they love it. Going to try fresh cranberries next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2013

      45

      I can't seem to add photos right now, you can see my cake and many other gluten free sugar free recipes on my instagram lamb_fitness

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2013

      I will not give it stars this time because I changed it to much to be fair. It came out a little dry, I may have cooked it a few minutes to long. I also used half the oil and subbed 3/4 cup of applesauce. Used 2 cups zuc and 1 cup carrot and 1 small banana. I also didn't add nuts, just didn't have them on hand. The possible biggest change was 2 cups wheat flour and 1 cup white flour. The other big change was 1 and 1/2 cups Stevia and 1/2 cup real sugar. I will make again hopefully soon and give it the stars it probably deserves. I was a little disappointed with my MUCH healthier version.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Zucchini Carrot Cake

    Serving Size: 1 (120 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 569.5
     
    Calories from Fat 303
    53%
    Total Fat 33.6 g
    51%
    Saturated Fat 4.7 g
    23%
    Cholesterol 70.5 mg
    23%
    Sodium 459.5 mg
    19%
    Total Carbohydrate 61.8 g
    20%
    Dietary Fiber 2.3 g
    9%
    Sugars 34.8 g
    139%
    Protein 7.1 g
    14%

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