Zucchini and Carrot Snack Cake

By zhanghengshuo

16 Person

80 Minutes

115 Calories

Carrot and Zucchini Cake are moist, perfectly sweet, and one of my favorite snack cakes. They taste amazing and are a great way to sneak vegetables into a yummy treat! Top with honey-sweetened cream cheese and edible candy carrots for a dessert recipe that looks as incredible as it tastes.

Ingredients

1/4 cup Walnuts, extra
1 Lemon, zested, juiced
1 cup Icing sugar mixture
50 g Butter, softened
250 g Cream cheese, at room temperature
4 Australian free range eggs, lightly whisked
1 cup Vegetable or canola oil
1/2 tsp. Ground nutmeg
2 tsp. Ground cinnamon
1/2 cup Coarsely chopped walnuts
1 cup Coarsely grated carrot
1 cup Coarsely grated zucchini
1 1/2 cups Brown sugar
2 cups Self-raising flour

Method

01

Preheat oven to 180°F. Grease and line base and sides of a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang. Combine flour, brown sugar, zucchini, carrot, walnut, cinnamon and nutmeg in a large bowl. Whisk the oil and egg in a small bowl.
02

Add to the flour mixture. Stir to combine. Pour into prepared pan and smooth the surface. Bake for 1 hour or until a skewer inserted in the center comes out clean.
03

Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. Use an electric mixer to beat the cream cheese and butter in a bowl until pale and creamy. Add icing sugar and lemon juice. Beat until well combined.
04

Place the cake on a serving plate. Top with cream cheese icing. Sprinkle with lemon zest and extra walnuts.

Related Tags

Zucchini and Carrot Snack Cake

3.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 16 servings
Calorie 115 Kcal
Prep Time 15 Mins
Cook Time 65 Mins
Total Time 80 Mins

02 Ingredients

1/4 cup Walnuts, extra

1 Lemon, zested, juiced

1 cup Icing sugar mixture

50 g Butter, softened

250 g Cream cheese, at room temperature

4 Australian free range eggs, lightly whisked

1 cup Vegetable or canola oil

1/2 tsp. Ground nutmeg

2 tsp. Ground cinnamon

1/2 cup Coarsely chopped walnuts

1 cup Coarsely grated carrot

1 cup Coarsely grated zucchini

1 1/2 cups Brown sugar

2 cups Self-raising flour

03 Method

Step 1

Preheat oven to 180°F. Grease and line base and sides of a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang. Combine flour, brown sugar, zucchini, carrot, walnut, cinnamon and nutmeg in a large bowl. Whisk the oil and egg in a small bowl.

Step 2

Add to the flour mixture. Stir to combine. Pour into prepared pan and smooth the surface. Bake for 1 hour or until a skewer inserted in the center comes out clean.

Step 3

Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. Use an electric mixer to beat the cream cheese and butter in a bowl until pale and creamy. Add icing sugar and lemon juice. Beat until well combined.

Step 4

Place the cake on a serving plate. Top with cream cheese icing. Sprinkle with lemon zest and extra walnuts.

04 Author