Carrot and zucchini cake
Feb 27, 2014 1:00pm- 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
- 1Preheat oven to 180°C. Grease and flour a loaf (10cm x 20cm) pan.
- 2Sift flours. spice and bicarbonate of soda into a large bowl. Add carrot, zucchini, sultanas and almonds, and combine well.
- 3Whisk together milk, juice and eggs, then lightly mix into dry ingredients. Spoon into prepared pan.
- 4Bake 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.
- 5Place icing sugar and juice in a bowl and mix until smooth. Spread over cooled cake and sprinkle with rind.