Zucchini Walnut Carrot Cake

Ingredients

• 1.5 cups evaporated cane sugar
• 2 cage-free eggs
• 0.5 cups unsweetened applesauce
• 0.5 cups canola oil
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking soda
• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 large carrot , peeled and shredded
• 1 large zucchini , shredded
• 1.5 cups chopped walnuts , divided

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

2. 2

   Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.

3. 3

   Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.

4. 4

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.