Carrot Zucchini Cake

 

If you like carrot cake, you will like this Carrot Zucchini Cake. It is easy and delicious.

Carrot Zucchini Cake (serves 6)

For the Cake
250g Zucchini (no need to peel), finely grated
100g Carrot, finely grated
180g Soft Brown Sugar
125ml Sunflower Oil
3 Large Eggs, lightly beaten
Grated zest of 1 Orange
1 tsp Vanilla Extract
90g Sultanas
300g Self-rising Flour
1 tsp Baking Powder
A handful of walnut, crushed (optional)

For the Cream Cheese Frosting
250g Philadelphia Cream Cheese (1 block)
90g Icing Sugar, sifted
Grated zest of 1/2 an orange

Method
1. Heat Oven to 180C/160C Fan/gas 4. Line a 28cm by 20cm rectangular tin with baking parchment paper.

2. Finely grate the zucchini, then squeeze out as much liquid as you can with your hands.

3. Lightly beat sugar, sunflower oil, eggs, orange zest and vanilla extract to mix well. Add carrot and zucchini, then fold in the flour and baking powder until they disappear, but don't overmix. Lastly add in sultanas and walnut and mix to combine.

4. Scrape the mixture into the tin and bake for 50min until a skewer inserted into the cake comes out clean. Remove from tin and cool on a wire rack.

5. Meanwhile, beat the cream cheese with the icing sugar ( don't overbeat as this can make the mixture too soft), then chill.

6. Spread over the cooled cake, scatter with orange zest and chill until ready to serve. Will keep for a week in the fridge.