Juicy Zucchini-carrot Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g butter
- 120 g suar
- 1 packet vanilla sugar
- 4 egg (s)
- 140 g carrot (s), rated
- 140 g zucchini, rated
- 160 g flour
- 120 g hazelnuts, rated
- 2 teaspoons baking soda
- some powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Mix the butter with sugar and vanilla sugar until frothy. Gradually stir in the eggs well.
- Add the carrots and zucchini and mix in. Mix the flour, nuts and baking powder together and then fold in.
- Pour the dough into a greased loaf pan or Gugelhupf pan and bake in the preheated oven at 180 degrees for about 50 minutes.
- Dust them with a little icing sugar when they have cooled down.
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