Carrot Zucchini Cake

Average Rating
4.0 Average FatSecret member ranking
A low carb tasty alternative to carrot cake.
Servings Prep Time Cook Time
30 15 mins 1 hr

Ingredients

Directions

1. Pre-heat oven to 350 °F (175 °C). Grease a 9x13 inch pan. In a mixing bowl separate egg whites from yolks. Whip egg whites until peaks form. Set aside.
2. In a medium bowl, combine walnut and almond flours (can substitute soy flour for some volume as well), baking soda, xanthan gum, salt and spices. Set aside.
3. In a large bowl combine cream and lemon juice, then add egg yolks, oil, sweetener and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl combine shredded carrots, shredded zucchini, coconut and crushed pineapple with juice.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Fold in egg whites, do not overmix.
6. Pour into a prepared 9x13" pan, bake at 350 °F for 45 minutes to an hour. Check with toothpick.
7. Allow to cool at least 20 minutes before serving.
8. Top with your favorite Splenda-sweetened cream cheese frosting. Good served chilled for 2 hours.

Nutrition summary

There are 195 calories in 1 serving of Carrot Zucchini Cake.
Calorie split: 69% fat, 24% carbs, 7% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
195
 
% Daily Values*
Total Fat
15.67g
20%
Saturated Fat
7.52g
38%
Trans Fat
0g
Polyunsaturated Fat
1.551g
Monounsaturated Fat
5.784g
Cholesterol
40mg
13%
Sodium
125mg
5%
Total Carbohydrate
11.97g
4%
Dietary Fiber
2.5g
9%
Sugars
6.89g
Protein
3.53g
Vitamin D
0mcg
0%
Calcium
29mg
2%
Iron
0.87mg
5%
Potassium
200mg
4%
Vitamin A
70mcg
8%
Vitamin C
2mg
2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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