Recipe

Carrot and zucchini cake

  • 20 mins preparation
  • 50 mins cooking
  • Serves 10
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Ingredients

Carrot and zucchini cake
  • 1 1/4 cup (175g) self-raising flour
  • 1 1/4 cup (200g) wholemeal self-raising flour
  • 2 teaspoon mixed spice
  • 1/2 teaspoon bicarbonate of soda
  • 1 large carrot, grated
  • 1 large zucchini, grated
  • 1/2 cup (80g) sultanas
  • 1/4 cup (40g) chopped almonds
  • 1 cup (250ml) skim milk
  • 1/2 cup (125ml) fresh orange juice
  • 2 eggs
  • 1 1/2 cup (240g) icing sugar, sifted
  • 2 tablespoon fresh orange juice
  • grated rind of 1 orange, to serve

Method

Carrot and zucchini cake
  • 1
    Preheat oven to 180°C. Grease and flour a loaf (10cm x 20cm) pan.
  • 2
    Sift flours. spice and bicarbonate of soda into a large bowl. Add carrot, zucchini, sultanas and almonds, and combine well.
  • 3
    Whisk together milk, juice and eggs, then lightly mix into dry ingredients. Spoon into prepared pan.
  • 4
    Bake for 45-50 minutes, until a skewer inserted into centre comes out clean. Stand in pan for 5 minutes, then turn out onto a wire rack to cool completely.
  • 5
    Place icing sugar and juice in a bowl and mix until smooth. Spread over cooled cake and sprinkle with rind.

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