Zucchini Walnut Carrot Cake

• 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

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

cane sugar, eggs, unsweetened applesauce, canola oil, whole wheat flour, flour, baking soda, ground cinnamon, ground nutmeg, kosher salt, carrot, zucchini, walnuts

Taken from www.allrecipes.com/recipe/263788/zucchini-walnut-carrot-cake/ (may not work)