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Beetroot, zucchini and carrot cake

  • Prep Time
    30 min.
  • Cook Time
    45-60 min.

Recipe by chef and member of Taroona Neighbourhood Garden, Peter Lutz.

Ingredients

Cake

Icing

Directions

Step1

CAKE… Preheat oven to 170 degrees Celsius.

Step2

Sift flour into a mixing bowl, add bi-carb soda, baking powder, sugar, salt and cinnamon.

Step3

Squeeze excess water out of all vegetables and add to the flour mix.

Step4

In a separate bowl, mix eggs, oil and vanilla together then add this to the flour mix and stir to combine.

Step5

Pour mixture into a round, 24cm diameter pan, lined with grease-proof paper, a non-stick spring-form pan is best.

Step6

Bake for approximately 45 to 60 minutes.

Step7

ICING... To make the icing, beat cream cheese and icing sugar until smooth, then add balsamic vinegar and mix well before icing the cake.

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