Zucchini & Carrot Cake

16
Servings
15m
Prep Time
60m
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
OK

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 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.

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