Carrot and Zucchini Cake

Preparation info
  • Serves


    • Difficulty


Appears in
The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

The sweetness of carrot and the earthiness of the zucchini is a winning combination and makes a moist, high fibre cake that can be dairy free if you leave off the lemon frosting.

  • This keeps for four days in an airtight container at room temperature. Don’t refrigerate (it makes the sponge stale).
  • You can freeze the cake without the frosting; wrap it in clingfilm to freeze and unwrap to defrost on a cooling rack to prevent it going soggy.