This Healthy Carrot and Zucchini Cake is moist and full of flavor! With sweet carrots and fresh zucchini, it’s a delicious way to enjoy veggies in a treat.
I love how it feels a bit like eating a slice of happiness, and the spices just make everything better. Honestly, you won’t even know it’s healthy! 🍰
Key Ingredients & Substitutions
Whole Wheat Flour: This adds fiber and nutrients. If you don’t have it, you can use all-purpose flour, but it will be less nutritious. I also enjoy using spelt flour for a nuttier flavor!
Oat Flour: Perfect for a fine texture. You can easily make your own by blending rolled oats in a blender until fine. If oats aren’t an option, feel free to use more whole wheat flour.
Coconut Oil: Adds moisture and a hint of tropical flavor. You can substitute with another oil, like vegetable or canola oil. I find that applesauce works well too, helping to cut down on fat while adding sweetness.
Sweetener: Maple syrup brings lovely depth. Honey works just as well, but keep in mind it’s sweeter. For a low-calorie option, try using a sugar substitute like stevia.
Carrots and Zucchini: Both are key for moisture and flavor. If you’re short on zucchini, you can use more carrots or even substitute shredded apples for added sweetness.
What’s the Best Way to Grate and Squeeze Zucchini?
Getting the right texture in your cake starts with prepping the zucchini properly. Squeezing out excess moisture from zucchini is crucial, as it helps prevent a soggy cake.
- Use a box grater or a food processor to grate your zucchini. Make sure to choose medium to large holes for better consistency.
- Once grated, place the zucchini in a clean kitchen towel or cheesecloth.
- Twist the towel to squeeze out as much liquid as you can. A little moisture is fine, but the drier, the better!
This simple step will help your cake rise beautifully and maintain a great texture!
Healthy Carrot and Zucchini Cake
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup whole wheat flour
- 1 cup oat flour (or finely ground oats)
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients:
- 2 large eggs
- ⅓ cup coconut oil, melted (or any neutral oil)
- ⅓ cup pure maple syrup or honey
- 1 tsp vanilla extract
- ½ cup unsweetened applesauce
Fruits & Nuts:
- 1 ½ cups grated carrots (about 3 medium carrots)
- 1 cup grated zucchini (squeeze out excess moisture)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chopped dates (optional)
Time Needed:
This delightful cake takes about 15 minutes to prepare and 35–40 minutes to bake. So, in just under an hour, you can have a delicious, healthy cake ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start off by preheating your oven to 350°F (175°C). Take a 9-inch round cake pan and grease it with a bit of oil. You can also dust it lightly with flour or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This way, everything gets evenly distributed and combines beautifully!
3. Combine the Wet Ingredients:
In another bowl, crack the two large eggs and beat them. Then, add in the melted coconut oil, maple syrup (or honey), vanilla extract, and applesauce. Mix everything together until it’s nice and smooth!
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until everything is just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Add Grated Veggies and Nuts:
It’s time to fold in the grated carrots and zucchini (make sure you squeezed out that extra moisture!). If you’re using nuts or dried fruit, gently toss them in at this stage as well.
6. Pour into the Cake Pan:
Take the batter and pour it into your prepared cake pan. Spread it out evenly with a spatula to make sure it bakes evenly.
7. Bake the Cake:
Put it in the oven and bake for about 35 to 40 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, it’s ready!
8. Cool Down:
Let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This helps it firm up and makes it easier to slice!
9. Add a Topping (Optional):
If you’d like to add a little extra touch, you can top your cake with a light cream cheese frosting or just sprinkle some powdered cinnamon on top before serving.
Enjoy this wholesome, moist carrot and zucchini cake as a healthy snack or dessert! It’s sure to please everyone in the family. 🌟
FAQ for Healthy Carrot and Zucchini Cake
Can I Use Regular Flour Instead of Whole Wheat and Oat Flour?
Yes, you can substitute all-purpose flour for both the whole wheat and oat flour. Keep in mind that the nutritional benefits will be lower, and the cake might not be as hearty.
Can I Replace Eggs in This Recipe?
Absolutely! If you need an egg replacement, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Let it sit for a few minutes before adding to the batter!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, feel free to refrigerate it for up to a week or freeze slices for up to 3 months. Just wrap them tightly in plastic wrap!
What Can I Use Instead of Maple Syrup?
If you don’t have maple syrup, honey is a great alternative. For a sugar-free option, try using agave nectar or a sugar substitute like stevia, but be sure to check the conversion ratios as some substitutes are sweeter than syrup!
