Wednesday, August 22, 2012

Five Spice Carrot Zucchini Cake

This is a great cake to use up some of that zucchini you've got in the garden. (Unfortunately, I don't have a garden, but I have sweet neighbors who often give me some of theirs!) And instead of using only cinnamon, I opted to use chinese five spice powder. Chinese five spice powder is a blend of cinnamon, anise, fennel, ginger, cloves, and licorice root ... which is six spices ... Anyway, it give this cake a fun flavor. People will never guess that this is a healthy dessert!

Five Spice Carrot Zucchini Cake

2 c. whole wheat flour
1 c. all purpose flour
1 1/4 c. sugar
1/4 c. ground flaxseed
3 t. chinese five spice powder
2 t. baking soda
1 t. baking powder
1/2 t. salt
2 c. finely grated zucchini
1 c. finely grated carrot
1/2 c. oil
1/2 c. unsweetened applesauce
1/2 c. water

Combine all dry ingredients in a large mixing bowl.
 Then add wet ingredients and mix until well combined.
 Grease and flour a bundt pan (or two loaf pans, if you prefer).
 Pour batter into prepared pan.
 Bake at 325 F for 40-50 minutes. It might need more, depending on your oven. Just keep an eye on it.
 Cool for about 20 minutes and then invert cake onto a platter. Then cool completely.
You might notice that I drizzled glaze on mine, but I wasn't very happy with it. It was too runny. I suggest dusting it with powdered sugar or finding a glaze that you like. 

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