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Carrot & Zucchini Cake

Prep Time: 25 minutes

Cook Time: 45 minutes

Servings: 12


Ingredients to Make Carrot & Zucchini Cake

Cake

· 2 Eggs

· 1 Cup Brown Sugar

· 1/3 Cup Sour Cream

· ½ Cup Shredded Zucchini (1 Medium)

· ¾ Cup Shredded Carrot (2 Medium)

· ½ Cup Oil

· 1 Cup Self Raising Flour

· 1 Cup Plain Flour

· ¼ tsp Bi-Carb Soda

· 1 tsp Cinnamon

Icing

· 60 g Cream Cheese

· 30 g Butter

· 1 tsp Vanilla Extract

· 1 ½ Cup Icing Sugar

Method to Making Carrot & Zucchini Cake

Cake

1. Preheat Oven to 180 degrees (fan forced)

2. Combine eggs, sugar, sour cream, zucchini & carrot in food process. Blend well.

3. Gradually pour in oil & mix through.

4. In a different bowl sift, both flours, bicarb

& cinnamon.

5. Stir in the egg mixture into the flour mixture until combined, then pour in greased lined pan.

6. Bake in the oven for 45 minutes and then pull out onto cooling rack for 15 minutes.

Icing

1. Beat cream cheese, butter & vanilla extract until light & fluffy.

2. Gradually beat in icing sugar.

3. Once the cake is cooled, place icing onto of the full surface of the cake.

Nutritional Facts (per serving)

Calories: 368 Cals

Carbohydrates: 50 g

Protein: 3 g

Fat: 17 g


To find out more contact industry leader Adam Harford from Harford Health & fitness (click here) for more nutritional advice.

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