Description
A moist and flavorful cake made with carrots and zucchini, cooked to perfection in a crockpot.
Ingredients
Scale
- 2 cups grated carrots
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- In a large bowl, combine grated carrots and zucchini.
- In another bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together eggs, oil, and vanilla extract.
- Combine the wet and dry ingredients, then fold in the grated vegetables and walnuts.
- Pour the batter into a greased crockpot.
- Cover and cook on low for 4-5 hours or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Crockpot Carrot Zucchini Cake