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Cuisine Magazine Recipes

Zucchini cakes

Posted on : 10-05-2016

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Ingredients 

2 medium (280g) zucchini, coarsely grated
1 medium (160g) carrot, coarsely grated
3/4 cup vegetable oil
1 cup firmly-packed brown sugar
2 eggs
2 cups self-raising flour
1/2 teaspoon bicarbonate of soda
1 teaspoon mixed spice
80g packet dry-roasted pecan nuts
Cream cheese frosting
50g unsalted butter, softened
100g cream cheese, softened
2 teaspoons finely-grated orange rind
1 3/4 cups icing sugar mixture
 

Method 

Step 1

Preheat oven to 180°C. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Squeeze excess moisture from zucchini and carrot. Drain on paper towel.

Step 2

Using an electric mixer, beat oil and sugar in a large bowl for 5 minutes or until mixture is pale. Add eggs, one at a time, beating well after each addition. Stir through zucchini and carrot.

Step 3

Combine flour, bicarbonate of soda and mixed spice in a bowl. Sift over egg mixture. Add pecans. Stir well to combine. Divide mixture among paper cases. Bake for 30 minutes or until golden and a skewer inserted into the centre of one cake comes out clean. Stand for 5 minutes. Remove cakes to a wire rack. Allow to cool completely.

Step 4

Make cream cheese frosting: Using an electric mixer, beat butter, cream cheese and orange rind until smooth. Gradually add icing sugar, beating until well combined.

Step 5

Spread icing over cakes. Serve.

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