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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Recipe Information
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
Instructions
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.
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.
In a separate medium bowl, beat the eggs until slightly frothy. Add the vegetable oil and vanilla extract, whisking until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring until just incorporated. Be careful not to overmix.
Gently fold in the grated carrots, grated zucchini, and chopped walnuts until evenly distributed in the batter.
Pour the batter into the prepared baking pan(s), spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan(s) for about 15 minutes before transferring it to a wire rack to cool completely.
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
Calories |
4642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 555.0 g | 202% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 328.4 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 522 mg | 40% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3316 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
