zucchini carrot cake (low calorie)

How To Make zucchini carrot cake (low calorie)

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