Name: Carrot and zucchini cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup wholemeal self-raising flour; 1/2 cup self-raising flour; 1 teaspoon allspice; 1 teaspoon ground cinnamon; 1 teaspoon bicarbonate of soda; 1 cup brown sugar; 1 carrot, grated; 1 zucchini, grated; 1/2 cup sultanas; 1/2 cup chopped walnuts; 185 gram low-fat dairy or olive oil spread, melted; 3 eggs, beaten; 2 tablespoon pepitas (pumpkin seeds)

Ingredients

1 cup wholemeal self-raising flour

1/2 cup self-raising flour

1 teaspoon allspice

1 teaspoon ground cinnamon

1 teaspoon bicarbonate of soda

1 cup brown sugar

1 carrot, grated

1 zucchini, grated

1/2 cup sultanas

1/2 cup chopped walnuts

185 gram low-fat dairy or olive oil spread, melted

3 eggs, beaten

2 tablespoon pepitas (pumpkin seeds)

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20cm loaf pan.

2.Sift flours, allspice, cinnamon and bicarbonate of soda into a bowl, returning husks to bowl. Stir in sugar, carrot, zucchini, sultanas and walnuts.

3.Blend in melted spread and eggs. Spoon into prepared pan, smoothing top. Sprinkle with pepitas.

4.Bake for 55-60 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. Store in an airtight container.