Carrot, zucchini and sultana cake bars recipes

Carrot, zucchini and sultana cake bars recipes

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As a lunchbox filler or for afternoon tea, these healthier carrot cake bars will be a hit with big and little kids.

The ingredient of Carrot, zucchini and sultana cake bars recipes

  1. 1 cup wholemeal self-raising flour
  2. 1/2 cup self-raising flour
  3. 1 tsp ground cinnamon
  4. 1 tsp bicarbonate of soda
  5. 2/3 cup firmly packed brown sugar
  6. 1 carrot, coarsely grated
  7. 2 zucchini, coarsely grated
  8. 1/2 cup sultanas
  9. 2/3 cup vegetable oil
  10. 3 eggs, lightly beaten
  11. Lemon zest, to serve (optional)
  12. 1 cup pure icing sugar, sifted
  13. 1 tbsp lemon juice
  14. 1 tsp vanilla extract

The instruction how to make Carrot, zucchini and sultana cake bars recipes

  1. Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above long sides.
  2. Combine ours, cinnamon, bicarbonate of soda and brown sugar in a bowl. Add carrot, zucchini, sultanas, oil and egg. Stir to combine. Pour mixture into prepared pan. Level top.
  3. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.
  4. Make Lemon Vanilla Icing: Combine sugar, juice and vanilla in a small bowl until smooth and of drizzling consistency. If mixture is a little thick, add a few teaspoons of water and stir until smooth.
  5. Drizzle icing over top of cake. Sprinkle with lemon zest, if using. Stand for 30 minutes or until set. Cut into bars. Serve.

Nutritions of Carrot, zucchini and sultana cake bars recipes

calories: 242.107 calories
calories: 10.7 grams fat
calories: 1.3 grams saturated fat
calories: 33.7 grams carbohydrates
calories:
calories:
calories: 2.9 grams protein
calories: 40 milligrams cholesterol
calories: 183 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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