Zucchini & Carrot Cake
Recipe: #30761
October 22, 2018
Categories: Desserts, Cakes, Snacks, Carrot, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Game/Sports Day, Mothers Day, Oven Bake, Zucchini, Flour, more
"From one of our national supermarkets and their free in store magazine, July 2018."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.