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Every year on my birthday my wonderful husband and kids make me a delicious healthy zucchini-carrot cake! This is one of my favorite treats to eat! It just melts in my mouth and there’s no sugar added.  It’s sweetened only with raisins or cranberries.


2 cups whole wheat pastry flour or almond flour (if gluten sensitive)

1/2 tsp. baking soda
3 tsp. baking powder
1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

pinch of ground nutmeg

1/3 cup organic, melted coconut oil
2 cage free eggs
1/4 cup organic, pure coconut milk
1 cup grated zucchini

3/4 cup grated carrots
1 cup golden raisins (or cranberries), soaked in boiled water, with soaking water
1/2 cup chopped, dry roasted pecans or walnut pieces
1/2 cup shredded coconut (optional)


Preheat oven to 350 degrees.
In a bowl, mix together flour, baking powder, baking soda and spices.
In another bowl, blend oil, eggs and coconut milk.
Add dry ingredients to wet ingredients. Mix.
Fold in grated zucchini, carrots, cranberries or raisins and nuts.
Pour the batter into a well-oiled glass baking pan.
Sprinkle coconut on top.
Bake for 30 minutes.


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