Carrot Zucchini Walnut Cake

Carrot Zucchini Walnut Cake

Ingredients:
carrots, raw
squash, summer, zucchini, includes skin, raw
sugars, granulated
water, bottled, generic
water, bottled, generic
seeds, flaxseed
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
leavening agents, baking soda
oil, olive, salad or cooking

Directions:
Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
In a food processor, blend together the flax meal and all of the water until well blended.
Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting).
It should make a gooey mixture.
In a large bowl, cream together sugar and flax/water mixture.
Add oil and mix well.
Mix in flour, spices, salt, and baking soda.
When well combined, add the carrots, zucchini and walnuts.
Pour batter into the prepared dish.
Bake for 50 minutes or until a toothpick comes out clean.