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Zucchini and Carrot Cake

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Zucchini and Carrot Cake

The perfect zucchini and carrot cake recipe with a picture and simple step-by-step instructions.

  • 100 g Finely grated zucchini
  • 100 g Finely grated carrots
  • 125 g Soft butter
  • 2 Pc. Eggs
  • 1 pinch Salt
  • 2 tsp Cinnamon
  • 50 g Ground hazelnuts
  • 225 g Wholemeal spelled flour
  • 1 tsp Soda or tartar baking powder
  • 1 packet Vanilla sugar
  • 125 g Raw cane sugar
  1. Whisk the eggs well with the butter and sugar. Mix the flour, nuts, baking soda, salt and cinnamon and stir in briefly. Finally fold in the shredded vegetables. You can also add a few raisins if you like.
  2. Pour the dough into a loaf pan that has been greased and dusted with flour and bake at 180 degrees top / bottom heat for about 45 – 60 minutes. Optionally, cover the cooled cake with a chocolate icing.
Dinner
European
zucchini and carrot cake

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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