|Servings||Prep Time||Cook Time|
|30||15 mins||1 hr|
|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.|
There are 195 calories in 1 serving of Carrot Zucchini Cake.
Calorie split: 69% fat, 24% carbs, 7% protein.
|Serving Size||1 serving|
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