Zucchini Carrot Cake (low Calorie) Recipe

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Zucchini Carrot Cake (low calorie)

Sharon Colyer

By
@Cmom02

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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

cooking spray
3 Tbsp
flax meal
1/2 c
water
2 medium
zucchini, grated (about 1 1/2 cups)
2 medium
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

Step-By-Step

1Preheat oven to 350°F. Grease an angel food cake pan or Bundt pan w/nonstick cooking spray
2Use kitchen scissors, to cut dates, if you have them. When through cutting dates, set them aside. Shred zucchini and carrots.
3Mix 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.)
4Combine 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.
5Pour 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.
6Store 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

About this Recipe

Course/Dish: Vegetables, Cakes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tag: For Kids