Carrot Zucchini Walnut Cake
Indulge in the moist and flavorful harmony of a Carrot Zucchini Walnut Cake, a delightful fusion of fresh vegetables and crunchy nuts that creates the ultimate baked treat. This easy-to-make cake combines the natural sweetness of grated carrots and zucchini with the warm spices of cinnamon and nutmeg, while chopped walnuts add texture and a delightful nutty aroma. Perfectly balanced with light and fluffy layers, it’s versatile enough to be served as a mid-afternoon snack or a decadent dessert when topped with cream cheese frosting. Ready in just over an hour and serving 12, this wholesome creation is a fantastic way to sneak in veggies while delighting your taste buds. Perfect for home bakers searching for a vegetable cake recipe that’s both unique and crowd-pleasing!
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Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.75 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1.5 cups Carrots, grated
- 1.5 cups Zucchini, grated
- 1 cup Walnuts, chopped
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 9-inch round cake pans. Line with parchment paper if desired for easier removal.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
Step 3
In a separate medium bowl, beat the eggs until slightly frothy. Add the vegetable oil and vanilla extract, whisking until well combined.
Step 4
Slowly pour the wet ingredients into the dry ingredients, stirring until just incorporated. Be careful not to overmix.
Step 5
Gently fold in the grated carrots, grated zucchini, and chopped walnuts until evenly distributed in the batter.
Step 6
Pour the batter into the prepared baking pan(s), spreading it out evenly with a spatula.
Step 7
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Allow the cake to cool in the pan(s) for about 15 minutes before transferring it to a wire rack to cool completely.
Step 9
Once the cake is completely cool, you can serve it as is or frost it with cream cheese frosting for an added touch of sweetness. Enjoy!
Nutrition Facts
| Serving size | (1754.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4642.3 |
| Total Fat 255.8g | 0% |
| Saturated Fat 36.0g | 0% |
| Polyunsaturated Fat 100.8g | |
| Cholesterol 558mg | 0% |
| Sodium 3653.9mg | 0% |
| Total Carbohydrate 555.0g | 0% |
| Dietary Fiber 31.7g | 0% |
| Total Sugars 328.4g | |
| Protein 71.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 521.8mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 3316.4mg | 0% |
Source of Calories