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Zucchini – carrot cake with pine nuts

updated

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Ingredients for 1 servings:

  • 3 eggs
  • 250 g brown sugar
  • 300 g flour
  • 200 g carrot(s), grated
  • 200 g zucchini, grated
  • 150 g nuts, grated
  • 200 g oil, neutral
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 packet of vanilla sugar
  • 1 handful of pine nuts
  • possibly cake icing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beat eggs and sugar until frothy. Add oil. Fold flour, cinnamon, baking soda, baking powder, and vanilla sugar into the egg mixture. Mix in the grated nuts, carrots, and zucchini. If the mixture is too runny, add a little more flour. If it’s too thick, add a little more oil. Finally, stir in the pine nuts. Pour the batter into a springform pan and bake at 170°C for about 1 hour. I always cover the cooled cake with chocolate icing (I have two small children who insist on it). You can also use lemon icing or just powdered sugar.

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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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