Carrot Zucchini Cake
A low carb tasty alternative to carrot cake.
||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.
||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.
||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.
||In a medium bowl combine shredded carrots, shredded zucchini, coconut and crushed pineapple with juice.
||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.
||Pour into a prepared 9x13" pan, bake at 350 °F for 45 minutes to an hour. Check with toothpick.
||Allow to cool at least 20 minutes before serving.
||Top with your favorite Splenda-sweetened cream cheese frosting. Good served chilled for 2 hours.
There are 195 calories in 1 serving of Carrot Zucchini Cake.
Calorie split: 69% fat, 24% carbs, 7% protein.
Amount Per Serving
% Daily Values*
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