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!


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Rating:

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

Directions Step-By-Step

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

About this Recipe

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