This vibrant carrot and zucchini cake is packed with goodness! Made with fresh veggies and natural ingredients, it’s moist and full of flavor, perfect for a snack or dessert.
I love sneaking this cake into lunchboxes. It’s a great way to get a bit of veggies in my day while enjoying a sweet treat. Plus, it’s so easy to make—you’ll be baking in no time!
Key Ingredients & Substitutions
Carrots: Fresh, grated carrots bring sweetness and moisture. For extra flavor, try using a mix of orange and purple carrots if you can find them—they’re fun and colorful!
Zucchini: Grated zucchini adds moisture without a strong flavor. Make sure you squeeze out excess moisture to prevent a soggy cake. If zucchini isn’t available, yellow squash works well too!
Applesauce: This helps keep the cake moist while reducing refined sugars. For a different taste, you can use mashed bananas or even unsweetened pumpkin puree.
Sweetener: I like using pure maple syrup for a rich flavor, but honey or agave syrup are great alternatives too. If you’re looking to cut back on sugars, try using monk fruit or erythritol instead.
Oil: Coconut oil gives a hint of flavor and moistness, but any light oil like canola or sunflower will do. If you want to keep it dairy-free, stick with vegetable oils.
How Can You Get Perfectly Grated Vegetables for This Cake?
Getting the right texture from your vegetables is key! Use the large holes of a box grater or a food processor for quick and easy grating. Remember to squeeze out any extra moisture from the zucchini.
- After grating, place zucchini in a clean dish towel and twist to wring out moisture.
- Grate the carrots just before using to keep them fresh and vibrant.
Healthy Carrot and Zucchini Cake with Natural Ingredients
Ingredients You’ll Need:
For the Cake:
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated zucchini, excess moisture squeezed out
- 1/2 cup unsweetened applesauce
- 1/3 cup pure maple syrup or honey
- 1/3 cup coconut oil, melted (or any neutral oil)
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Dry Ingredients:
- 1 1/2 cups whole wheat flour (or spelt flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
Optional Additions:
- 1/2 cup chopped walnuts or pecans
- 1/3 cup raisins or chopped dates
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and about 40-45 minutes to bake. After that, you’ll want to let it cool for at least 15 minutes in the pan before moving it to a wire rack. So, overall, you’re looking at about 1 hour for the entire process. A bit of waiting for a delicious reward!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour an 8-inch round or square cake pan, or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, melted coconut oil, pure maple syrup (or honey), applesauce, and vanilla extract. Make sure everything is combined well and looks smooth.
3. Add the Grated Vegetables:
Now it’s time to add your grated carrots and zucchini. Stir this into the wet mixture until it’s all well mixed together.
4. Prepare the Dry Ingredients:
In another bowl, sift together the whole wheat flour, baking soda, baking powder, ground cinnamon, nutmeg (if using), and salt. This helps to mix everything evenly.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently. You want to combine them just until you don’t see any flour—don’t overmix or your cake could be tough!
6. Add Nuts and Dried Fruit:
If you’re including nuts and dried fruit, fold them in now. This adds texture and flavor to your cake.
7. Pour and Smooth:
Pour the batter into your prepared cake pan and use a spatula to smooth the top so it goes into the oven evenly.
8. Bake the Cake:
Place your cake in the preheated oven and bake for 40-45 minutes. A toothpick inserted into the center should come out clean when it’s done!
9. Cool Down:
Once baked, let the cake cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Serve and Enjoy:
Serve your cake plain, or add a light cream cheese frosting or yogurt topping for a delicious treat! Store any leftovers covered at room temperature for up to 3 days or in the fridge for up to a week.
Enjoy this moist, naturally sweetened, vegetable-packed cake that’s both delicious and wholesome!
Frequently Asked Questions
Can I Substitute the Whole Wheat Flour?
Yes, you can swap whole wheat flour for spelt flour or a gluten-free flour blend if needed. Just make sure to check that the gluten-free flour contains a binder like xanthan gum if you want to maintain the cake’s structure.
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, you can refrigerate it for up to a week or freeze slices individually wrapped for up to 3 months.
Can I Make This Cake Vegan?
Absolutely! To make it vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use maple syrup or agave instead of honey. The cake will be just as delicious!
What Can I Use Instead of Applesauce?
If you don’t have applesauce on hand, you can substitute it with mashed bananas, unsweetened pumpkin puree, or even yogurt for moisture. Each will add its own unique flavor, but keep the cake moist!
