Zucchini & Carrot Cake

Prep Time
Cook Time
1h 15m
Ready In

"From one of our national supermarkets and their free in store magazine, July 2018."

Original recipe yields 16 servings


  • Serving Size: 1 (176.8 g)
  • Calories 504.8
  • Total Fat - 30.7 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 249.9 mg
  • Sodium - 166.2 mg
  • Total Carbohydrate - 48.2 g
  • Dietary Fiber - 3.2 g
  • Sugars - 32.4 g
  • Protein - 12.6 g
  • Calcium - 70.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C and grease and line base and sides of a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang.

Step 2

Combine flour, brown sugar, zucchini, carrot, walnut, cinnamon and nutmeg in a large bowl and whick the egg and oil in a small bwl and add to the flour mixture and stir to combine.

Step 3

Pour into prepared pan and smooth the surface and bake for 1 hour or until skewer inserted in the centre comes out clean.

Step 4

Set aside in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 5

Use a electric mixer to beat the cream cheese and butter in a bowl until pale and creamy and add icing sugar and lemon juice and beat until well combined.

Step 6

Place the cake on a serving plate and top with cream cheese icing and sprinkle with lemon zest and extra walnuts.

Tips & Variations

No special items needed.