Zucchini and carrot cake
Want a baking project that won't break the bank? This veggie-packed cake is a delicious solution.
Serves
16
Prep
15m
Note: + cooling time
Cooking
1h
Ingredients
- 2 cups (300g) self-raising flour
- 1 1/2 cups (330g) brown sugar
- 1 cup coarsely grated zucchini
- 1 cup coarsely grated carrot
- 1/2 cup (55g) coarsely chopped walnuts
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup (250ml) vegetable or canola oil
- 4 eggs, lightly whisked
- 250g cream cheese, at room temperature
- 50g butter, softened
- 1 cup (160g) icing sugar mixture
- 1 lemon, zested, juiced
- 1/4 cup (25g) walnuts, extra
Method
STEP 1
Preheat oven to 180°C. Grease and line the base and sides of a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang. Combine the flour, brown sugar, zucchini, carrot, walnut, cinnamon and nutmeg in a large bowl. Whisk the oil and egg in a small bowl. Add to the flour mixture. Stir to combine. Pour into the prepared pan and smooth the surface.
STEP 2
Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.
STEP 3
Use an electric mixer to beat the cream cheese and butter in a bowl until pale and creamy. Add icing sugar and lemon juice. Beat until well combined.
STEP 4
Place the cake on a serving plate. Top with cream cheese icing. Sprinkle with lemon zest and extra walnuts.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
