Recipe of Carrot And Coconut Cake

Zucchini Walnut Carrot Cake

Super soft and moist coconut carrot cake cupcakes are loaded with coconut, sweetened with brown sugar, and flavored with warm spices.

Recipe Summary Zucchini Walnut Carrot Cake

This zucchini carrot cake is a tasty breakfast alternative.

Ingredients | Carrot And Coconut Cake

1 ½ cups evaporated cane sugar

2 cage-free eggs

½ cup unsweetened applesauce

½ cup canola oil

1 cup whole wheat flour

1 cup all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon kosher salt

1 large carrot, peeled and shredded

1 large zucchini, shredded

1 ½ cups chopped walnuts, divided

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.

Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Info | Carrot And Coconut Cake

prep: 20 mins cook: 40 mins total: 1 hr Servings: 16 Yield: 1 9x13-inch cake

TAG : Zucchini Walnut Carrot Cake

Fruits and Vegetables, Vegetables, Squash,

Images of Carrot And Coconut Cake

Carrot And Coconut Cake / Classic carrot cake goes vegan in this easy recipe, and gets covered with coconut whipped cream to replace the traditional cream cheese frosting.