Zucchini Carrot Cake

Ingredients and Weight:

• 1 cup (120g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground nutmeg
• 1/2 teaspoon (2.5g) baking soda
• 1/4 teaspoon (1.25g) salt
• 1/2 cup (120ml) buttermilk
• 1/4 cup (60g) unsalted butter, melted
• 1 egg
• 1 cup (120g) grated zucchini
• 1/2 cup (100g) grated carrot
• 1/2 cup (110g) chopped walnuts

Preparation Time:

20 minutes

Cooking Time:

50-55 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch (20cm) square baking pan.
2. In a medium bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, melted butter, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the grated zucchini, carrot, and walnuts.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before frosting.

Nutritional Information:

• Calories: 210 per serving
• Fat: 10g
• Carbohydrates: 30g
• Protein: 5g
• Fiber: 2g

Dish Characteristics:

• Moist and tender
• Packed with zucchini and carrot flavors
• Spiced with cinnamon and nutmeg
• Topped with your favorite frosting (optional)

User Comments:

• "This cake is so moist and delicious! The zucchini and carrot flavors are perfect together."
• "I love the way the spices enhance the flavors of the vegetables."
• "This cake is a great way to get your kids to eat their vegetables!"

Special Precautions and Tips:

• Be sure to grate the zucchini and carrot very finely for best results.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk.
• This cake can be stored at room temperature for up to 3 days.