Zucchini-carrot cake

Name: Zucchini-carrot cake
Yield: 1 portion(s)
Ingredients: 1 tsp Baking soda; 1 tsp Bicarbonate of soda; 1 tsp Salt; 1.25 dl Wholemeal wheat flour; 2 tsp Vanilla; 2.5 dl Chopped nuts; 2.5 dl Oil; 2.5 dl Grated carrots; 2.5 dl Zucchini grated and squeezed of moisture; 3 Eggs; 3 tsp Cinnamon; 3.75 dl Raw sugar; 6.25 dl Wheat flour

Cakes in form

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Zucchini-carrot cake

1	tsp	Baking soda
1	tsp	Bicarbonate of soda
1	tsp	Salt
1.25	dl	Wholemeal wheat flour
2	tsp	Vanilla
2.5	dl	Chopped nuts
2.5	dl	Oil
2.5	dl	Grated carrots
2.5	dl	Zucchini grated and squeezed of moisture
3		Eggs
3	tsp	Cinnamon
3.75	dl	Raw sugar
6.25	dl	Wheat flour

Instructions for Zucchini-carrot cake

To prepare the Zucchini-carrot cake recipe, please follow these instructions:

Whip the eggs with the oil in a large dejfad. Add sugar, squash, carrots and vanilla and mix everything well. Sift flour, soda, baking powder, salt and cinnamon and it came in the squash mixture. Add when the dough is well assembled the chopped nuts.

The dough is distributed into two well oiled bread moulds and bake at 190 degrees C in 1 – 1 ½ hour.

Zucchini-carrot cake

Ingredients for Zucchini-carrot cake

Instructions for Zucchini-carrot cake

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