Serves 10 to 12
Give the pecans a whirl in a food processor to chop them, then use the shredder disc to prep the zucchini and carrots. The only thing easier than making this cake is eating it.
2 cups flour
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
2 large eggs, at room temperature
1/2 cup canola oil
1 cup shredded zucchini
1 cup shredded carrots
1 cup pecans, chopped
1/2 cup sweetened coconut flakes
9-inch springform pan
Preheat oven to 350ºF. Butter the sides and bottom of the springform pan; set aside.
Whisk the flour, sugar, salt, baking powder and allspice together in a deep bowl. In a separate bowl, beat the eggs and oil until well mixed. Pour into flour mixture and stir with a rubber spatula or wooden spoon until incorporated (mixture will be very stiff, but don’t worry— the vegetables will add moisture to the batter).
Stir in the zucchini, carrots, pecans and coconut flake until well combined. Scrape batter into the pan and spread evenly to sides, using a rubber spatula. Bake 35 to 40 minutes, or until a metal inserted comes out clean. Let cool before serving.