Zucchini Carrot Cake (low calorie)

Zucchini Carrot Cake (low Calorie) Recipe

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Sharon Colyer


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 vote

30 Min
30 Min


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  • ·
    cooking spray
  • 3 Tbsp
    flax meal
  • 1/2 c
  • 2 medium
    zucchini, grated (about 1 1/2 cups)
  • 2 medium
    carrots, peeled and grated (about 1 cup)
  • 1
  • 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
  • 1/4 tsp
  • 2 Tbsp
    chopped dates
  • 1/4 c
  • 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

Printable Recipe Card

About Zucchini Carrot Cake (low calorie)

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

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