Servings: 8 people
Calories: 130kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Grater
- Toothpick or cake tester
Ingredients
- 1 cup all-purpose flour or almond flour for a gluten-free option
- 1/2 cup finely grated carrots
- 1/2 cup finely grated zucchini
- 1/4 cup pure honey
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the carrots and zucchini finely.
- Squeeze out excess moisture from the zucchini.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the honey, oil, and vanilla extract, whisking until smooth.
- Gradually fold the dry ingredients into the wet mixture.
- Add the grated veggies and mix until just combined.
- Pour the batter into a greased loaf pan and smooth the top.
- Bake for about 30–35 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before slicing.
Notes
Experiment with spices like cinnamon or nutmeg for added warmth.
Don't skip the resting time after baking; it enhances flavor.
Store the cake in an airtight container for up to 3 days at room temperature. For longer storage, wrap and freeze slices.
Drizzle with honey before serving for an extra touch of sweetness.
Use fresh veggies for the best flavor and consider adding berries for variety. Happy baking!
Nutrition
Calories: 130kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.5g | Cholesterol: 35mg | Sodium: 120mg | Potassium: 150mg | Fiber: 1g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 4mg
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