Carrot and zucchini cake

ingredients

• Carrot and zucchini cake

  • 1 cup wholemeal self-raising flour
  • 1/2 cup self-raising flour
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 1 cup brown sugar
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1/2 cup sultanas
  • 1/2 cup chopped walnuts
  • 185 gram low-fat dairy or olive oil spread, melted
  • 3 eggs, beaten
  • 2 tablespoon pepitas (pumpkin seeds)

method

• Carrot and zucchini cake

  • 1

    Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20cm loaf pan.

  • 2

    Sift flours, allspice, cinnamon and bicarbonate of soda into a bowl, returning husks to bowl. Stir in sugar, carrot, zucchini, sultanas and walnuts.

  • 3

    Blend in melted spread and eggs. Spoon into prepared pan, smoothing top. Sprinkle with pepitas.

  • 4

    Bake for 55-60 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. Store in an airtight container.

notes

You need 2 cups of grated vegetables - retain skins to add fibre.