Jul 012010
 
Ingredients

2 eggs
1 cup sugar
2/3 cup vegetable oil
1¼ cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup grated zucchini
1 cup grated carrot
½ cup chopped roasted hazelnuts

Method

Beat the eggs with the sugar until light and fluffy. Gradually beat in the oil, flour, baking powder, cinnamon and salt. Beat at a high speed for a couple of minutes.

Stir in the zucchini, carrot and hazelnuts.

Pour the mixture into a greased 20cm cake tin or 12 muffin cases.

Bake at 180°C for about 35 minutes (or 20-25 minutes if baking as muffins).

You can serve this cake as it is or with a light dusting of icing sugar. If you want to ice it, allow it to cool and cover it with a cream cheese and butter mixture or a thin lemon icing, and sprinkle with chopped roasted hazelnuts.

Author

Julie French
Montmorency

 Leave a Reply

(required)

(required)