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30 servings
Prep Time:
15 mins
Cook Time:
1 hr
Meal Types:
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Carrot Zucchini Cake

A low carb tasty alternative to carrot cake.



  1. Pre-heat oven to 350 °F (175 °C). Grease a 9x13 inch pan. In a mixing bowl separate egg whites from yolks. Whip egg whites until peaks form. Set aside.
  2. In a medium bowl, combine walnut and almond flours (can substitute soy flour for some volume as well), baking soda, xanthan gum, salt and spices. Set aside.
  3. In a large bowl combine cream and lemon juice, then add egg yolks, oil, sweetener and vanilla. Mix well. Add flour mixture and mix well.
  4. In a medium bowl combine shredded carrots, shredded zucchini, coconut and crushed pineapple with juice.
  5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Fold in egg whites, do not overmix.
  6. Pour into a prepared 9x13" pan, bake at 350 °F for 45 minutes to an hour. Check with toothpick.
  7. Allow to cool at least 20 minutes before serving.
  8. Top with your favorite Splenda-sweetened cream cheese frosting. Good served chilled for 2 hours.
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If you leave out pineapple
17 Aug 10 by member: riversbest


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Nutrition summary:

There are 195 calories in 1 serving of Carrot Zucchini Cake.
Calorie break-down: 69% fat, 24% carbs, 7% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 141
Calories 195
% Daily Values*
Total Fat 15.67g 24%
  Saturated Fat 7.52g 38%
  Polyunsaturated Fat 1.551g  
  Monounsaturated Fat 5.784g  
Cholesterol 40mg 13%
Sodium 125mg 5%
Potassium 200mg  
Total Carbohydrate 11.97g 4%
  Dietary Fiber 2.5g 10%
  Sugars 6.89g  
Protein 3.53g  
Vitamin A 462% Vitamin C 98%
Calcium 86% Iron 145%
of RDI*
(195 calories)
10% of RDI
Calorie Breakdown:
Carbohydrate (24%)
Fat (69%)
Protein (7%)
* Based on a RDI of 2000 calories