Zucchini Carrot Cake

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* Exported from MasterCook *

 

Zucchini Carrot Cake

 

Recipe By :David and Rachelle Bronfman - CalciYum! Delicious Calcium-Rich

Dairy-Free Vegetarian Recipes

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups grated peeled zucchini

1 1/2 cups granulated sugar

1/2 cup ground almonds

3 tablespoons canola oil

1/3 cup maple syrup

2 teaspoons vanilla

1/2 cup soy milk (calcium fortified)

2 cups cake or pastry flour

1 cup soy flour or amaranth flour

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 teaspoons cinnamon

1/2 teaspoon salt

2 1/2 cups grated peeled carrots

 

In a large bowl, combine zucchini, sugar, almonds, oil, maple syrup, vanilla,

and soy milk. Mix well.

 

Preheat oven to 325F. Lightly grease an 11 x 9-inch baking dish.

 

In a separate bowl, sift together the pastry flour, soy flour, baking soda,

baking powder, cinnamon, and salt. Add to zucchini mixture and, with an

electric mixer or by hand, mix until well combined. Fold in carrots.

 

Transfer mixture into prepared baking dish. Bake 55 to 60 minutes, or until a

toothpick inserted into the center comes out clean.

 

Cool completely and serve.

 

 

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Per serving: 185 Calories (kcal); 6g Total Fat; (29% calories from fat); 2g

Protein; 33g Carbohydrate; 0mg Cholesterol; 236mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0