Description
A moist and light cake made with grated zucchini and carrots, cooked in a crockpot for a delightful treat perfect for any occasion.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup grated carrots
- 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
- Prepare the vegetables: In a large bowl, combine the grated zucchini and carrots.
- Mix dry ingredients: In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- Bring it all together: Gradually add the wet mixture into the dry ingredients, mixing gently until just combined.
- Prepare the crockpot: Lightly grease your crockpot with non-stick spray and pour the batter in.
- Cook on low for 4-5 hours, or until a toothpick inserted comes out clean.
- Cool and serve: Allow the cake to cool before slicing and serving.
Notes
Make ahead: Prepare the batter the night before. Customize with nutmeg or dried fruits for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg