Zucchini Walnut Carrot Cake

Ingredients and Weight:

• 3 cups all-purpose flour
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1 cup grated carrots (about 2 medium carrots)
• 1 cup chopped walnuts
• 1 cup grated zucchini (about 1 medium zucchini)

Preparation Time:

• Preparation Time: 45 minutes
• Cooking Time: 40 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 350°F.
2. In a large bowl, combine the flour, sugar, and oil. Mix well.
3. Add eggs one by one and mix thoroughly after each addition.
4. Add baking soda, baking powder, and cinnamon powder and mix well.
5. Add the grated carrots, chopped walnuts, and grated zucchini and mix gently to combine.
6. Pour the mixture into a greased and floured 9-inch round cake pan.
7. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before slicing and serving.

Nutritional Information: (Per serving, assuming the cake is cut into 8 pieces)

• Calories: 500
• Fat: 28g
• Carbohydrates: 60g
• Protein: 8g

Dish Characteristics:

• This cake is a combination of vegetables and nuts, offering a unique and rich flavor experience.
• The use of zucchini and carrots adds a slight crunch and freshness to the cake.
• The walnuts provide a pleasant crunchy texture and add a rich, nutty flavor.

User Comments:

1. "This cake was amazing! The combination of flavors was unique and delicious."
2. "I loved the addition of zucchini and carrots. It made the cake very moist and flavorful."
3. "The walnuts added a nice crunch to the cake. Overall, it was a great experience."

Special Precautions and Tips:

• Make sure to grate the carrots and zucchini to ensure they are not too large, which could affect the texture of the cake.
• Use fresh ingredients for best results.
• This cake is best served warm or at room temperature. Reheating may affect the texture and flavor.