Zucchini and Carrot Cake

Photo Credit: Grandmother's Kitchen

Have you heard of any Zucchini and Carrot Cake recipes, and have you ever tried one? You might be pleasantly surprised. We don’t often think of adding fruits and vegetables to our dessert batters, but when we do, the results can taste positively divine. Not only do the carrots and zucchini add to the moisture content of the cake recipe, but they also add tons of flavour and nutritional value as well. Carrots are very high in potassium, dietary fiber, vitamin A and C; they’re also high in niacin, manganese, and thiamin. Zucchini, or summer squash, is high in niacin, iron, thiamin, and zinc; it’s also very high in vitamin C, A, and vitamin B6 as well as dietary fiber, manganese, magnesium, phosphorus, potassium, and riboflavin. If you have picky eaters in your family who don’t always enjoy their veggies and fruits, you might want to try serving them this yummy, healthy dessert recipe. They’re sure to love it and they don’t even need to know the ingredients.*

Nutrition Facts for: Zucchini and Carrot Cake From Grandmother's Kitchen
Ingredients: All purpose flour, baking powder, ground ginger, baking soda, eggs, carrots, zucchini, brown sugar, raisins, walnuts or pecans, vegetable oil, honey, vanilla extract, cream cheese, confectioners' sugar.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 24 servings
* Per Serving:Calories 279, Calories from Fat 132, Total Fat 14.7g 23%, Saturated Fat 4.9g 25%, Cholesterol 36mg 12%, Sodium 109mg 5%, Potassium 199mg 6%, Carbohydrates 34.5g 11%, Dietary Fiber 1.4g 6%, Sugars 22.0g, Protein 4.1g, Vitamin A 43%, Vitamin C 7%, Calcium 5%, Iron 7%

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