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Carrot-Zucchini Cake

We are back at the mountain lodge for the weekend again. That fresh crispy mountain air, nature right at your doorstep... not forgetting that priceless pleasure sipping a cup of hot tea admiring the beautiful sunrise over the mountain... now that is what I call LIFE ! (well some of you might disagree with me:-p ) The other rare luxury I get these days is being able to sleep past 8 am in my lovely warm bed all snuggled up next to my hubby enjoying the pleasure of waking up next to each other before Little One trot down the stairs like a little elephant announcing her arrival, then pushing me 'Wake up mommy, wake up." If I ignore her, she will say it louder into my ear 'WAKE UP MOMMY! WAKE UP' pulling the warm blanket away from me. *sigh* Well, that is what I usually get when she wakes up in a good mood. On normal days, she wakes up automatically at 7 am crying out 'MOOMMMMMYYYY!' woaaaaahhhhhh! Gotta love those morning calls - better than an alarm clock shooting you off the bed right away.

Now back to food. I had a bunch of tired looking carrots and zucchini (courgette) that have been sitting in the fridge for a week now and thought I better get rid of the evidence before my significant other say his infamous line "You always buy food, never cook it and let it rot in the fridge.":-p Normally I bake either carrot or zucchini cake ... never crossed my mind to combine them. I'm glad I did this time around - it turned out fantastically good.:-)

Here are some nutrition facts about carrots and zucchini :

Zucchini are very low in calories, and is a very good source of fibre, folate, potassium, phosphorus, vitamin A, B6 & C, manganese, magnesium and iron. Always wash your zucchini but don't peel because most of the nutrients are in the skin.

There are many ways of savouring zucchini - it can be steamed, boiled, grilled, stuffed and baked, barbecued, fried, or baked in cakes, bread or soufflés. It can also be eaten raw like salad.

Carrot is besides being well-known for its source of carotenes - an anti-oxidant, it is also very rich in vitamin A, C, K, B1 & B6, potassium, iron, manganese, folate and also fiber. To obtain the maximum benefit from it, it is best eating it raw.

With these healthy benefits, all of us should eat more carrots and zucchini.:-)

This is my contribution to this week's Weekend Herb Blogging hosted by Dee of The Daily Tiffin.

Carrot-Zucchini Cake
Ingredients
  • 4 eggs
  • 340 g sugar (brown or white)
  • 180 ml vegetable oil (I used sunflower oil)
  • 250 g plain flour
  • 350 g carrot & zucchini (shredded)
  • 15 g baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3/4 tsp ground ginger
  • some lemon zests
  • a pinch of salt
Directions
  1. Preheat oven at 175°C (350°F - gas mark 4).
  2. In a big bowl, beat sugar and eggs together until creamy & fluffy.
  3. Add in the lemon zest & oil, making sure it is well blend in.
  4. Using a spoon, stir in the shift flour, spices, baking powder and salt until combined.
  5. Fold in the shredded and zucchini.
  6. Pour the batter into a buttered 9" round baking mold.
  7. Bake it for about 50 minutes or until the tooth pick comes out clean.
  8. Let the cake cool for 10 minutes before removing it from the mold.
  9. Enjoy it with a cup of tea.
The Verdict

The texture is very light, soft and moist and needless to say, aromatic in taste.:-) Frankly I myself was taken by surprise how light it tasted (like sponge cake) as I was expecting it to taste a bit heavy like a normal carrot cake. It's hard to stop after a slice of it. By the end of the evening, all that was left of the cake is only a small quarter. The cake remained soft and moist even the next day.:-)

Notes

To have a variation of this cake, add some dark chocolate chips or walnuts.

As zucchini has high water content, you might have to drain off the water after shredding it if it is very fresh.

Only for the brave ones

I have replaced zucchini with a week old white turnips - the carrot-white turnips cake turns out equally delicious. My parents in law and friends love the taste and said that if I hadn't told them the other main ingredient was white turnips, they wouldn't know. They still can't believe it that I actually put white turnips in this cake.:-D I do have to admit that during baking, my house do smell of turnips.:-p hahaha

carrot zucchini cakecarrot zucchini cake
16 comments.
#1, by Jurate (02/03/2009)

This is a very interesting combination. I like carrot cake, but to tell the truth, I have never had zucchini cake before. I am curious now:o) Adding walnuts should work very well.

And your weekend at a mountain lodge sounds like a DREAM to me!

#2, by Joelen (02/03/2009)

Your cake has some great height and looks delicious!

#3, by HN (02/04/2009)

Firstly, thanks for visiting my blog:-) Secondly, I totally agree with you that able to spend a good weekend at the mountain lodge is what I call 'LIFE' too!!! Lastly, thanks for sharing such a nice cake recipe with us ... I am very into baking these days, and definitely will try it out next weekend:-)

#4, by tummythoz (02/05/2009)

Oh never would I thot of a zucchini (cucumber) cake. Still sounds a bit odd to me but bet it's refreshing.

#5, by katie (02/05/2009)

Hmmmm, mon mari has been know to say those words to me...
I love zucchini bread and carrot cake... What a great combination this is!

#6, by maryann (02/06/2009)

I love it! It looks wonderful and tempting:-)

#7, by tigerfish (02/07/2009)

I TOTALLY agree with you on your point on LIFE. Even since I came back to SG, I feel pent up till now.

#8, by The Cooking Ninja (02/07/2009)

@Jurate: I did zucchini bread a few years ago and it wasn't too bad (that was when I just started trying to bake) but could have been better as I didn't do it correctly. Perhaps I should revisit that recipe.:-)

@Joelen: Thanks. It is super delicious.:-) Even I couldn't stop eating it after a slice. Normally I don't eat what I bake or cook (I think you know what I mean).

@HN: It's my pleasure to share it with you.:-) How's the little one in the oven doing? Hope he or she is behaving.:-) Another recipe you can try is the Chocolate Pear Cake It's delicious.

@tummythoz: Dear, zucchini is not a cucumber - it looks a bit like cucumber but it isn't. And yes, I wonder too how would a cucumber cake turns out? Might be very refreshing as you mentioned.:-)

@Katie: Perhaps we should let notre mari do the cooking and shopping.;-)

@Maryann: Thanks.

@tigerfish: hehehe ... when we never quit our tiny island, we feel living there is nice. Once we explored the other shores, suddenly we feel our tiny island is a bit crampy.;-) However that said, I do dearly miss the hawker food centre and the convenience of being able to buy asian vegetables and stuff easily within a walking distance and the transport and taxis.

#9, by Jesselynn Sutanto (02/09/2009)

I'm amazed at how moist and yet how light that cake looks. @_@ That is just too tempting!

#10, by Laurie Constantino (02/10/2009)

I don't know about cucumber cake, but your carrot and zucchini cake looks really tasty - I like how the top looks a little cruchy.

#11, by Talita (02/10/2009)

I don't like zucchini but I'm excited to bake this cake! Looks so yummy!

#12, by Janet @Gourmet Traveller 88 (09/12/2009)

Tried Chocolate & Zucchini cake a few days ago, really amazed with the results. Have to try a non-choco like your next time.

#13, by Louisa (04/21/2010)

I am about to make a butternut squash using the same basic recipe as yours above, for my daughter's second birthday. The great thing about using these slightly sweet veggies is that you can put less sugar in the cake - ideal for kids.

#14 (11/03/2010)

did you use brown sugar or white sugar for this recipe?

#15, by Kat (11/03/2010)

hello...i will be trying out this recipe but i have a quick question for you. Did you use 350 grams of zucchini AND carrots combined or is it 350 grams of each? Thanks!

#16, by The Cooking Ninja (11/09/2010)

@Kat: Sorry I was away on vacation without my laptop. Hope my answers still come in handy. Sometimes I used white, other times I used brown or a mixture of both. I used 350 grams of zucchini & carrots combined. Do let me know how your carrot cake turns out.:-)