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Carrot & Zucchini Cake
SERVINGS: 10
Prep Time: 20 minutes
Cook Time: 50 Minutes
Category: Dessert
Carrot & Zucchini Cake
This gluten-free Zucchini Carrot Cake combines the natural sweetness of shredded carrots and zucchini, resulting in a moist and tender crumb. Infused with warm spices like cinnamon, nutmeg, and allspice, each bite offers a comforting depth of flavour. Pair it with a cream cheese icing for a tangy contrast that complements the spiced layers. Finely chopped walnuts provide a delightful crunch and a hint of nuttiness. This harmonious blend of textures and flavours makes it an ideal dessert for any occasion.
Ingredients
<p>2 cups carrots, grated<br />
2 cups zucchini, grated<br />
4 eggs<br />
2 tbsp vanilla extract<br />
1 cup coconut oil, melted (or butter)<br />
½ cup stevia (or sweetener of choice)<br />
¼ cup Greek yoghurt<br />
1 cup walnuts, chopped<br />
2 cups almond flour<br />
1 ½ tbsp baking powder<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
¼ tsp nutmeg<br />
½ tsp allspice<br />
1 tsp Celtic sea salt</p>
Method
Step 9
Let the cake cool completely in the tin(s) before transferring to a wire rack. Once cooled, frost as desired.
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