Carrot and Zucchini Cake
Servings
12slices
Servings
12slices
Ingredients
  • 1.5cups wholemeal self raising flour
  • 1tsp all spice
  • 1tsp cinnamon
  • 1/2tsp bi-carbonate soda
  • 1/2cup coconut sugar
  • 1 carrotgrated
  • 1 zucchinigrated
  • 1/2cup sultanas
  • 1/2cup coconut oilmelted
  • 2 free-range eggsbeaten
Instructions
  1. Preheat oven to 180C. Line a loaf tin with baking paper.
  2. Combine flour, all spice, cinnamon and bicarbonate of soda in a bowl.
  3. Stir in sugar, carrot, zucchini and sultanas.
  4. Fold through melted coconut oil and whisked eggs.
  5. Spoon mixture into the prepared loaf tin.
  6. Bake for 55-60 mins, or until cooked when tested with a skewer.
  7. Cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
  8. Store in an airtight container in the pantry for 1-2 days or pre-slice and freeze.
Recipe Notes

203 calories per serve

Print Recipe
Carrot and Zucchini Cake
Lunchbox-friendly carrot and zucchini cake
Course Snacks
Servings
slices
Ingredients
  • 1.5 cups wholemeal self raising flour
  • 1 tsp all spice
  • 1 tsp cinnamon
  • 1/2 tsp bi-carbonate soda
  • 1/2 cup coconut sugar
  • 1 carrot grated
  • 1 zucchini grated
  • 1/2 cup sultanas
  • 1/2 cup coconut oil melted
  • 2 free-range eggs beaten
Course Snacks
Servings
slices
Ingredients
  • 1.5 cups wholemeal self raising flour
  • 1 tsp all spice
  • 1 tsp cinnamon
  • 1/2 tsp bi-carbonate soda
  • 1/2 cup coconut sugar
  • 1 carrot grated
  • 1 zucchini grated
  • 1/2 cup sultanas
  • 1/2 cup coconut oil melted
  • 2 free-range eggs beaten
Lunchbox-friendly carrot and zucchini cake
Instructions
  1. Preheat oven to 180C. Line a loaf tin with baking paper.
  2. Combine flour, all spice, cinnamon and bicarbonate of soda in a bowl.
  3. Stir in sugar, carrot, zucchini and sultanas.
  4. Fold through melted coconut oil and whisked eggs.
  5. Spoon mixture into the prepared loaf tin.
  6. Bake for 55-60 mins, or until cooked when tested with a skewer.
  7. Cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
  8. Store in an airtight container in the pantry for 1-2 days or pre-slice and freeze.
Recipe Notes

203 calories per serve