Zucchini and Carrot Cake

5 from 2 votes
Cook Time 25 mins
Rest Time 1 hr
Total Time 1 hr 25 mins
Course Dinner
Cuisine European
Servings 1 people
Calories 376 kcal


  • 100 g Finely grated zucchini
  • 100 g Finely grated carrots
  • 125 g Butter
  • 2 Pc. Eggs
  • 1 pinch Salt
  • 2 tsp Cinnamon
  • 50 g Ground hazelnuts
  • 225 g Wholemeal spelt flour
  • 1 tsp Soda or tartar baking powder
  • 1 packet Vanilla sugar
  • 125 g Raw cane sugar


  • 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.
  • 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.


Serving: 100gCalories: 376kcalCarbohydrates: 91.2gProtein: 0.5gFat: 0.4g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Peach Sorbet with Blueberries and Chocolate Mint Waffles

Spicy, Italian Vegetable Soup – Minestrone Alla Francesca