Author Topic: Zucchini and Carrot Cake  (Read 558 times)

Online cookie1

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Zucchini and Carrot Cake
« on: February 28, 2022, 07:00:56 am »
Zucchini and Carrot Cake
Ingredients
300g SR flour
330g brown sugar ( I reduced this a bit)
1 cup coarsely grated zucchini
1 cup grated carrot
2 teaspoons cinnamon
½ teaspoon nutmeg
250ml vegetable or canola oil
4 eggs
50g walnuts
Preparation
1. Turn the oven to 180*C. Prepare a loaf tin.
2.Blitz the carrot and set aside.
3. Blitz the zucchini and set aside.
4. Place flour, brown sugar, zucchini, carrot, walnuts, cinnamon and nutmeg into a large bowl.
5. Place butterfly into the bowl. Add oil and eggs. Mix on speed 4 until very well combined.
6. Pour this into the flour mixture.
7. Stir to combine and place into the prepared loaf tin.
8. Bake for 1 hour, until cooked. Leave to stand for 5 minutes before turning out.
This can be iced with a cream cheese icing but I don't think it really needs it. I found this in a Coles magazine many years ago.

« Last Edit: March 14, 2022, 06:36:02 am by cookie1 »
May all dairy items in your fridge be of questionable vintage.

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Offline Cuilidh

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Re: Zucchini and Carrot Cake
« Reply #1 on: February 28, 2022, 08:56:55 am »
Thanks so much for sharing the recipe, Cookie, is that oven temperature conventional or fan forced?
Marina from Melbourne and Guildford
I can resist everything except temptation - Oscar Wilde.

Online cookie1

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Re: Zucchini and Carrot Cake
« Reply #2 on: March 01, 2022, 05:41:49 am »
Conventional Marina. I love this but don't make it too often as I will eat it all.
May all dairy items in your fridge be of questionable vintage.

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Offline achookwoman

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Re: Zucchini and Carrot Cake
« Reply #3 on: March 02, 2022, 08:34:12 pm »
Thanks Cookie, will make this today.