Carrot and Zucchini Cake – the correct version thanks to Teresa!!!

Carrot and Zucchini Cake

I just received a comment on the website from a lovely old patient of mine querying a recipe! Some how the wrong recipe had been uploaded and we had a zucchini cake minus the zucchini! As I am a BIG fan of putting vegetables in as many dishes as possible it needed to be set right! So please try this recipe and let me know what you think! I have made it numerous times with gluten free flour (Orgran gluten free flour) and it turns out beautifully.  As all of my patients know, I love to cook healthy food, but I also generally need my recipes to be quick to throw together – hence you’ll find quick, to the point instructions! I bought a few zucchinis today, so tomorrow I shall retest this recipe and hopefully snap a few photos for you!

ENJOY!

 

1 Cup Wholemeal Self raising  spelt flour

½ cup Self raising  spelt  flour

1 tsp all spice

1 tsp cinnamon

1 tsp bicarb of soda

½ cup rapadura sugar

1 cup grated carrot

1 cup grated zucchini

½ cup sultanas

½  cup chopped walnuts

185 g melted butter

3 eggs

2 tbs sunflower seeds

 

Heat oven to 180C. Grease and line a 10 x 20cm loaf tin.

Mix dry ingredients together, add carrot and zucchini.

Add eggs and melted butter. Put in tin.

Bake for 55-60  minutes.

Leave to cool in tin for 5 minutes then turn out onto wire rack.

 

 

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