Zucchini and carrot cake

Want a baking project that won't break the bank? This veggie-packed cake is a delicious solution.

16

15m

Note: + cooling time

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

Vegetarian
Peanut-free
Egg-free
Soy-free
No added sugar
Yeast-free

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.