Zucchini-carrot cake

Zucchini-carrot cake

12 servings; 1 serving


100 g zucchini, coarsely grated 

100 g carrots, 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



  1. Heat oven to 160C degrees, take 20 cm cake tin.

  2. Grate zucchini coarsely. Squeeze out as much fluid as possible. 

  3. Grate carrot coarsely. Mix zucchini with grated carrots.

  4. Whisk sugar with margarine, then add beaten eggs to the mixure. 

  5. Mix baking soda with flour, add flavourings. Mix all ingredients together and place the mixture into cake tin. Bake for 40 minutes. 

  6. Let cake cool off, sprinkle with caster sugar and enjoy! 


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