Zucchini Walnut Carrot Cake - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.