Ingredients
- 2 cups self-rising flour (300 grams)
- 1 1/2 cups brown sugar (330 grams)
- 1 cup zucchini, coarsely grated
- 1 cup carrot, coarsely grated
- 1/2 cup walnuts, coarsely chopped (55 grams)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup oil (vegetable or canola oil 250ml)
- 4 eggs, lightly whisked
- 250 grams cream cheese (at room temperature)
- 50 grams butter, softened
- 1 cup icing sugar (160 grams icing sugar mixture was specified)
- 1 lemon, zested and juiced
- 1/4 cup walnuts, extra (25 grams)
How to Make
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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.
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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.
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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.
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Step 4: Set aside in the pan for 5 minutes before transferring to a wire rack to cool completely.
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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.
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Step 6: Place the cake on a serving plate and top with cream cheese icing and sprinkle with lemon zest and extra walnuts.
We hope you enjoy this recipe!
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