Zucchini is so versatile and can be used in so many different ways. You can make breads, cakes, brownies, pies, pizza and lasagna.
Therefore, having a large garden, with fresh produce, is a plus when you want a healthy gluten free dessert.
Ingredients to make the Gluten Free Zucchini Carrot Cake
- 4 large eggs
- 2 cups coconut sugar
- 1-1/3 cups olive or coconut oil
- 2-1/2 cups all-purpose gluten free flour; I use Bob Red Mills
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon Himalayan salt
- 2 cups finely shredded carrots; I used organic rainbow carrots
- 2 cups finely shredded zucchini
- 1 cup coarsely chopped pecans or walnuts; optional
Frosting if desired:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 5 cups confectioners' sugar
2
teaspoons vanilla extract
- Whole or chopped pecans or walnuts for garnish, optional
Instructions to make the Gluten Free Zucchini Carrot cake:
- Preheat the oven to 350 degrees.
- Using a large mixing bowl beat eggs and sugar until frothy. Gradually beat in oil.
- Combine all the dry ingredients one by one leaving the flour to last. Beat a couple of minutes until all is mixed thoroughly.
- Stir in carrots, zucchini and nuts if desired. Pour into a greased 9 in x 13 inch cake pan.
- Bake at 350 degrees for about 35 minutes or until top springs back when lightly touched.
- Cool 5 minutes before removing from pans.
- For the frosting, beat the cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.
