Zucchini, Walnut and Carrot Cake

I’ve decided to approach baking in a new way and take up a little more healthy baking.  Today’s challenge was to bake with vegetables we all love.  And if you don’t love these items, don’t depart from this recipe!!  It’s surprisingly delicious and it WILL satisfy that sweet tooth.

Best news?  Your kids will even try this out!!  What a great way to hide the healthy stuff!


  • 2 eggs
  • 1 cup sugar
  • 2/3 cup oil
  • 1 1/4 cup all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. all-spice
  • 1/2 tsp. salt
  • 1 c. carrot, grated
  • 1 c. zucchini, grated
  • 1/2 c.  chopped walnuts


Beat eggs along with sugar until  frothy. Slowly beat in the oil.  Add dry ingredients.  Beat at high speed for about 3- 4 minutes. Stir in zucchini, carrots and walnuts.  Pour into a greased 8″ round pan. Bake in 350 degree oven for about 35 minutes. It’s fully cooked when the top will spring back when touched.

Sprinkle powdered sugar on top of the cake!

(For a more traditional topping, you can use a cream cheese frosting, but the cake is great just the way it is.)



One thought on “Zucchini, Walnut and Carrot Cake

  1. This week’s muffin Monday muffins were spiced carrot cake. I added shredded apple and zucchini, they were so good! I love the idea of baking with veggies. This cake sounds fantastic, I was thinking of making zucchini bread this week since I’ve never made it before 🙂

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