Happy Easter! Carrot and Courgette Cake
Carrot and courgette cake
Love carrot cake? This recipe puts a healthy twist on the classic and has the option to add courgette—perfect if, like me, you have them growing in your garden! No courgettes? No problem—just use all carrots. It has more fibre and less sugar than a traditional carrot, cake but just as delicious.
Ingredients:
2 cups self-raising flour
6 tbsp chia seeds
1 tsp baking powder
1.5 tsp bicarbonate soda
1 rounded tsp ground cinnamon
1 rounded tsp mixed spice
2 eggs, beaten
3/4 cup of brown sugar
1/2 cup oil
1 cup grated carrot
1 cup grated courgette (squeeze in a tea towel or paper towel to remove excess water)
1 large banana, mashed
1 cup sultanas or raisins
1 large orange, juice and zest
250g lite cream cheese
6tbsp icing sugar
1 tbsp lemon juice and zest ½ lemon
How to make:
Sift flour and baking powder, soda and spices and set aside.
Beat together eggs and oil.
Add sugar, mashed banana, chia seeds, orange juice and zest.
Add sifted flour, spices and baking soda/powder and beat together.
Fold in grated vegetables and sultanas/raisins.
Put into a greased and lined 20cm round tin and cook at 165 degrees for 50mins to 1 hour or until golden brown and when you insert a skewer, it comes out clean. Remove from the oven and allow to cool.
Beat together the topping ingredients until smooth and spread over the cake.
Sprinkle with seeds and serve. Freezes well.
Adapt it: Courgettes not in season? Add more carrot instead!
