Carrot Zucchini Walnut Cake
70 mins (prep 20, cooking 50)
12 ingredients
16-18 servings
I created this recipe one day to satisfy several cravings.There are several shortcuts possible to make this recipe faster to make. For example, buying carrots already shredded then chopping them finer in a food processor would work fine. The flax/water mixture can be replaced by one medium sized banana, though I have not tested it for taste.

Categories:  fruit , free-of... , nuts , <-4-hours , low-in... , snack , time-to-make , egg-free , low-protein , low-cholesterol , vegan , lunch~snacks , cakes , lactose-free , healthy , vegetarian , carrots , squash , vegetable , healthy-2 , dessert ,
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Serving Size (128.65 g)
Servings 16
Amount per Serving
Calories 297.33 Calories from Fat 128.7
% Daily Value *
Total Fat 14.3g 352.02%
Saturated Fat 1.21g 97.1%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 325.9mg 217.26%
Total Carbohydrate 39.81g 212.33%
Dietary Fiber 2.42 g 155.16%
Sugars 21.83 g %
Protein 4.23g 135.31%
Vitamin A 5134.86IU% Vitamin C 17.0mg%
Calcium 30.97mg% Iron 1.38mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dry, ground flax seeds, ground nutmeg