Gluten-Free Carrot Zucchini Cake

Ingredients

• ¾ cups FOR THE CAKE:
• 3 Butter
• 1 teaspoon Eggs, Lightly Beaten
• 1 cup Vanilla Extract
• 2 cups Tightly Packed, Finely Shredded Zucchini
• 1 cup Loosely Packed, Finely Shredded Carrots
• ½ cups Raisins
• ½ cups Pecan Pieces
• ½ cups Brown Rice Flour
• ⅓ cups Potato Starch
• ½ cups Coconut Flour
• 2 Tablespoons Gluten-Free Oat Flour
• 2 teaspoons Tapioca Starch
• ½ teaspoons Baking Powder
• ½ teaspoons Baking Soda
• ¾ teaspoons Xanthan Gum
• 1 teaspoon Salt
• ¼ teaspoons Cinnamon
• 1-½ cup Nutmeg
• ½ cups Granulated Sugar
• 1-¼ stick Packed Light Brown Sugar
• 4-½ cups FOR THE FROSTING:
• 1 pinch Butter, Room Temperature
• ½ cups Powdered Sugar
• 1 teaspoon Salt
• 1 teaspoon Sour Cream
• ½ cups Lemon Juice

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 18 of 19 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 18 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Coconut	1/2 cup shredded (40g)	283
Rice	1 cup cooked (158g) white	206
Potato	1 medium (173g) baked	161
Oat	1/2 cup dry (40g)	154
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Sugar	1 tbsp (12.5g) granulated	49
Carrot	1 medium (61g)	25
Pecan	1 half (4g)	20
Cucumber	1/2 cup sliced (52g)	16
Vanilla	1 tsp extract (4ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Lemon	juice of 1 lemon (48ml)	12
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Cake	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.