Name: Carrot and zucchini cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10
Ingredients: 1 1/4 cup (175g) self-raising flour; 1 1/4 cup (200g) wholemeal self-raising flour; 2 teaspoon mixed spice; 1/2 teaspoon bicarbonate of soda; 1 large carrot, grated; 1 large zucchini, grated; 1/2 cup (80g) sultanas; 1/4 cup (40g) chopped almonds; 1 cup (250ml) skim milk; 1/2 cup (125ml) fresh orange juice; 2 eggs; 1 1/2 cup (240g) icing sugar, sifted; 2 tablespoon fresh orange juice; grated rind of 1 orange, to serve

Carrot and zucchini cake

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Serves 10

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

1 1/4 cup (175g) self-raising flour

1 1/4 cup (200g) wholemeal self-raising flour

2 teaspoon mixed spice

1/2 teaspoon bicarbonate of soda

1 large carrot, grated

1 large zucchini, grated

1/2 cup (80g) sultanas

1/4 cup (40g) chopped almonds

1 cup (250ml) skim milk

1/2 cup (125ml) fresh orange juice

2 eggs

1 1/2 cup (240g) icing sugar, sifted

2 tablespoon fresh orange juice

grated rind of 1 orange, to serve

Method

1.Preheat oven to 180°C. Grease and flour a loaf (10cm x 20cm) pan.

2.Sift flours. spice and bicarbonate of soda into a large bowl. Add carrot, zucchini, sultanas and almonds, and combine well.

3.Whisk together milk, juice and eggs, then lightly mix into dry ingredients. Spoon into prepared pan.

4.Bake for 45-50 minutes, until a skewer inserted into centre comes out clean. Stand in pan for 5 minutes, then turn out onto a wire rack to cool completely.

5.Place icing sugar and juice in a bowl and mix until smooth. Spread over cooled cake and sprinkle with rind.

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