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zucchini carrot cake (low calorie)

(1 rating)
Cmom02 avatar
Recipe by
Sharon Colyer
@Cmom02
Louisville, KY

I found this recipe at Spark People. It is a low calorie cake, low sugar cake. The use of dates, adds a bit more sweetness. I haven't made it yet. But, hope to soon. If, you make it, before me, tell me how it was. And, post a picture, if you make one. Happy baking!

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For zucchini carrot cake (low calorie)

  • cooking spray
  • 3 Tbsp
    flax meal
  • 1/2 c
    water
  • 2 md
    zucchini, grated (about 1 1/2 cups)
  • 2 md
    carrots, peeled and grated (about 1 cup)
  • 1
    egg
  • 1
    egg white
  • 3 Tbsp
    vegetable oil
  • 1 c
    all-purpose flour
  • 3/4 c
    whole wheat flour
  • 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 3/4 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 2 Tbsp
    chopped dates
  • 1/4 c
    sugar
  • 2 Tbsp
    powdered sugar

How To Make zucchini carrot cake (low calorie)

  • 1
    Preheat oven to 350°F. Grease an angel food cake pan or Bundt pan w/nonstick cooking spray
  • 2
    Use kitchen scissors, to cut dates, if you have them. When through cutting dates, set them aside. Shred zucchini and carrots.
  • 3
    Mix the flax meal and water together, and let it sit 5 minutes, until a thick, sticky paste has formed. Meanwhile, wrap the zucchini in a lint-free kitchen towels, and squeeze to remove any excess water. (I DON'T SQUEEZE THE MOISTURE OUT OF THE ZUCCHINI, FOR MAKING MY ZUCCHINI BREAD. IT JUST MAKES IT VERY MOIST; SO, I MAY NOT SQUEEZE OUT THE MOISTURE FOR THIS RECIPE EITHER.)
  • 4
    Combine all wet ingredients, in a large mixing bowl. Combine all dry ingredients in a small mixing bowl. Add dry mixture to the wet mixture, and mix, until just combined. The batter will be thick, but do not overmix, or the cake will be tough.
  • 5
    Pour batter into the prepared pan, and spread it into an even layer with a spatula. Bake for 30 minutes, until a toothpick tests clean, which indicates doneness. When cake is done, remove from oven, and cool in pan, then remove the cake, and dust it with powdered sugar.
  • 6
    Store in a closed container, at room temperature, for up to 4 days. Makes 12 servings. Nutrition: One serving 144.8 cal, 4.8 g fat(0.5 g sat, 1.6 g polyunsaturated, 2.4 g monosaturated), 15.4 mg chol, 65.9 mg sod, 126.7 mg potassium, 23.1 g carb, 2.7 dietary fiber, 2.7 g protein, 7.5 sugars
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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