Zucchini-carrot cake
12 servings; 1 serving
100 g zucchini, coarsely grated
100 g sugar
150 g lowfat margarine
3 eggs, well beaten
150 g flour
1 tsp baking soda
½ tsp ground cinnamon
Pinch of nutmeg
1 tsp caster sugar
Preparation:
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Heat oven to 160C degrees, take 20 cm cake tin.
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Grate zucchini coarsely. Squeeze out as much fluid as possible.
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Grate carrot coarsely. Mix zucchini with grated carrots.
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Whisk sugar with margarine, then add beaten eggs to the mixure.
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Mix baking soda with flour, add flavourings. Mix all ingredients together and place the mixture into cake tin. Bake for 40 minutes.
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Let cake cool off, sprinkle with caster sugar and enjoy!
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