ZUCCHINI CARROT CAKE (LOW CALORIE)

Zucchini Carrot Cake (low calorie) image

Provided by Sharon Colyer

Time 1h

Number Of Ingredients 17

cooking spray
3 Tbsp flax meal
1/2 c water
2 medium zucchini, grated (about 1 1/2 cups)
2 medium carrots, peeled and grated (about 1 cup)
1 egg
1 egg white
3 Tbsp vegetable oil
1 c all-purpose flour
3/4 c whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp chopped dates
1/4 c sugar
2 Tbsp powdered sugar

Steps:

1. Preheat oven to 350°F. Grease an angel food cake pan or Bundt pan w/nonstick cooking spray
2. Use kitchen scissors, to cut dates, if you have them. When through cutting dates, set them aside. Shred zucchini and carrots.
3. Mix the flax meal and water together, and let it sit 5 minutes, until a thick, sticky paste has formed. Meanwhile, wrap the zucchini in a lint-free kitchen towels, and squeeze to remove any excess water. (I DON'T SQUEEZE THE MOISTURE OUT OF THE ZUCCHINI, FOR MAKING MY ZUCCHINI BREAD. IT JUST MAKES IT VERY MOIST; SO, I MAY NOT SQUEEZE OUT THE MOISTURE FOR THIS RECIPE EITHER.)
4. Combine all wet ingredients, in a large mixing bowl. Combine all dry ingredients in a small mixing bowl. Add dry mixture to the wet mixture, and mix, until just combined. The batter will be thick, but do not overmix, or the cake will be tough.
5. Pour batter into the prepared pan, and spread it into an even layer with a spatula. Bake for 30 minutes, until a toothpick tests clean, which indicates doneness. When cake is done, remove from oven, and cool in pan, then remove the cake, and dust it with powdered sugar.
6. Store in a closed container, at room temperature, for up to 4 days. Makes 12 servings. Nutrition: One serving 144.8 cal, 4.8 g fat(0.5 g sat, 1.6 g polyunsaturated, 2.4 g monosaturated), 15.4 mg chol, 65.9 mg sod, 126.7 mg potassium, 23.1 g carb, 2.7 dietary fiber, 2.7 g protein, 7.5 sugars