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Carrot and zucchini cake

Nicole Avery
Nicole Avery

Nut free and cane sugar free this cake is perfect for school lunches. It is also packed with veggies, and with four eggs it has a good serve of protein to keep them going.

Carrot and zucchini cake
Photo: Nicole Avery

Ingredients

  • 2 ½  cups self raising flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ¼ teaspoon salt
  • ½ cup pureed apple
  • 1 tsp vanilla
  • ¾ cup rice malt syrup
  • 125 grams butter, melted
  • ½ cup milk
  • 4 eggs
  • 1 ½  cup grated carrots
  • 1 ½ cup grated zucchini

Method

Preheat oven to 175°C and line cake tin with baking paper.

In a large mixing bowl sift together the flour, baking powder, salt and cinnamon and mix gently with a wooden spoon.

In a medium sized bowl add melted butter and eggs and beat on high speed with an electric beater for a minute.

Carrot and zucchini cake
Photo: Nicole Avery

Add apple puree, vanilla, milk and rice malt syrup to the eggs and blend on high speed for another minute.

Add the egg mix to the dry ingredients and mix with a wooden spoon until well combined. Then add carrot and zucchini and mix in gently.

Pour into cake tin and bake for 55 – 60 minutes.

Use the clean skewer test to check the cake is cooked.

Once cooked allow to sit in tin for 10 minutes, before removing.

Then remove and allow to cool on a rack.

Notes: You can use any preferred liquid sweetener – maple syrup or honey instead of rice malt syrup.

 

Course:
Lunchbox

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