web analytics
Kalyn's Kitchen

Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot

This Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot would be nice for a special occasion, and this tasty low-sugar and low-glycemic cake is loaded with healthy vegetables, fruits, and nuts. Use Zucchini Recipes to find more recipes like this.

Click here to PIN this Low-Sugar and Whole Wheat Garden Harvest Cake!

Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot found on KalynsKitchen.com

Recently I got two e-mails within a couple of days asking me if I had any recipes for healthier desserts. I do have a good collection of those kinds of things back in the archives, so I asked people on the Kalyn’s Kitchen Facebook page what they thought about having an occasional feature to spotlight healthier desserts and other more indulgent dishes. The response was overwhelmingly in favor of the idea, so occasionally on Thursdays I’m going to share recipes for things that are more of a treat than my usual low-carb offerings.

Treats featured on Thursday won’t always be sweets, but they’ll be the kind of recipes that would be an occasional treat if you’re following a carb-conscious eating plan. I realize not everyone might want that kind of recipe, but if you’re a strictly low-carb eater, there will always be the weekly Low-Carb Round-Up coming up the next day, and when I can find them I’ll offer low-carb alternates to the Thursday Treat featured that day in the links immediately following the recipe, so just scroll down and check those out if you don’t want to indulge in a higher-carb treat!

For the first Thursday Treat, it seemed perfect to mark the arrival of Fall with Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot, which is a delicious loaf cake and a great way to celebrate the bounty of the season. I heard about this recipe  years ago from Twitter, and when my friend Addie sent out a link saying it was the most searched for recipe in the Austin American Statesman recipe database, I had to take a look.

When I saw the recipe Addie tweeted for a cake with zucchini, carrots, and apple, I thought it would be fun to make a low-sugar and whole wheat version. (Now I can no longer find the original recipe online, so I’m even more glad I came up with a low-sugar version.)

I didn’t have the right size pan back in 2009 when I posted this recipe, so mine turned out a bit flat, but otherwise I loved this Low-Sugar and Whole Wheat Garden Harvest Cake, especially the way you see colorful flecks of carrot in the finished cake. Some people might consider this more of a bread than a cake, but this was delicious, no matter what you call it!

Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot found on KalynsKitchen.com

Start preheating the oven, then combine the white whole wheat flour, sweetener of your choice, cinnamon, baking soda, and salt and mix together. Add the grated apple, grated carrot, grated zucchini, and chopped pecans to the flour mixture. Then toss with a large spoon so all the ingredients are well-coated with flour.

Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot found on KalynsKitchen.com

In a smaller bowl, whisk together the canola oil, buttermilk, and eggs, beating together well. Stir the egg mixture into the bowl with the flour mixture, and stir just until combined. The mixture was fairly stiff. Pour into a loaf pan that has been sprayed with non-stick spray or oil. (Here’s where you can see that I needed an 8 x 4 inch pan, but only had a 9 x 5 inch pan!) And here’s the finished cake, which I thought looked very tasty despite the fact that there was a slight crack in the top.

Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot found on KalynsKitchen.com

Low-Carb Cake or Muffins with Zucchini:

Low-Carb Zucchini Blueberry Cake with Lemon Frosting ~ All Day I Dream About Food
Gluten-Free and Low-Carb Flourless Zucchini Muffins with Pecans ~ Kalyn’s Kitchen
Low-Carb German Chocolate Zucchini Cake ~ Low-Carb Yum

Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot

This Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot would be a nice treat to share with guests.

Ingredients:

  • 1 cup white whole wheat flour (or all-purpose flour)
  • 3/4 cup Stevia in the Raw or other sweetener of your choice (or use sugar if you prefer)
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. salt (I used fine grind sea salt)
  • 1/2 cup peeled and grated Granny Smith apple (1 medium-sized apple)
  • 1/2 cup grated carrot (1 medium carrot)
  • 1/2 cup grated zucchini
  • 1/2 cup chopped pecans (or walnuts, original recipe used 1/4 cup)
  • 1/4 cup canola oil
  • 1/4 cup buttermilk
  • 2 large eggs
  • non-stick spray or oil for coating loaf pan

Directions:

  1. Preheat oven to 350F/175C and spray a 8 X 4 inch loaf pan with non-stick spray or oil (Or you can use a 9 x 5 inch pan and have a flatter cake like I did!)
  2. In a large mixing bowl, add white whole wheat flour, sweetener (Stevia in the Raw ), cinnamon, baking soda, and salt.
  3. Mix together with large spoon until well-combined.
  4. Add grated apple, grated carrot, grated zucchini, and chopped pecans to the bowl with the flour mixture.
  5. Use the spoon to toss ingredients together until all ingredients are well coated with flour.
  6. In a smaller bowl, add canola oil, buttermilk, and eggs, and beat with a whisk for about 30 seconds, until well combined.
  7. Pour egg mixture into the other bowl with the flour mixture and stir until just combined. (Mixture will be fairly stiff.)
  8. Pour cake into oiled loaf pan.
  9. Bake at 350F/175C for about 50 minutes, or until a toothpick inserted into the center of the cake comes out completely clean. (For me, that was exactly 50 minutes.)
  10. Cool cake in the pan placed on a wire rack for 10 minutes. Then carefully remove cake from pan (I used a knife to go around the edge) and cool cake completely on rack before slicing.

 

Notes:

This lasted several days in the refrigerator, but only because I was very diligently using portion control!

I used Saigon Cassia cinnamon from The Spice House.

Recipe adapted from Garden Harvest Cake by Jennifer Dunklee for the Austin American Spokesman.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

This Low-Sugar and Whole Wheat Garden Harvest Cake is probably too high in carbs for a traditional low-carb eating plan, but made with white whole wheat flour and an approved sweetener, this cake would be approved for phase 2 or 3 of the South Beach Diet and would probably work for other low-glycemic eating plans.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest image of Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

50 comments on “Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot”

  1. Kait, I think we should claim it's supposed to have that crack! Glad you liked it.

  2. I made it today and it is awesome! Mine cracked, too, along the top. But I can live with that! 🙂

  3. Sarah Jo, I really aren't a good enough baker to even venture a guess, sorry.

  4. I made this today exactly according to recipe but I ended up making them into smaller sized muffins. Baked at 350*, these were done at 22 minutes because the batter seemed to be a bit wetter than I expected. My muffins look really different. Flavor is fine, they taste great. But they look as if they have been soaking in syrup. Very "holey". Do you know why this happened?

  5. I just made this. Quite tasty. I split the sweetener to 1/2 C Splenda and 1/4 C brown sugar.

  6. Wonderful basic recipe – easy, yummy and healthy! I used my breadmaker and a combination of whole grain flours, a pear instead of an apple, raw sunflower seeds for the nuts and a bit of molasses with the splenda. Will get apples and walnuts at the store and try that combo. As another commenter mentioned, it is delicious with my homemade plain greek yogurt!

  7. Just tasted it, it's delicious! The only problem is you can't get bored of it, the texture and the taste are extremely intriguing. I think next time I will try maple syrup or molasses instead of sugar. I bet a slice of this cake with some extremely creamy plain yoghurt would be a heavenly match. Thank you 🙂

Leave a comment »