Zucchini – Carrot Cake with Pine Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 250 g suar, brown
- 300 grams flour
- 200 g carrot (s), rated
- 200 g zucchini, rated
- 150 g nuts, rated
- 200 g oil, neutral
- 1 teaspoon cinnamon
- 1 teaspoon Baking powder
- 1 teaspoon baking soda
- 1 packet vanilla sugar
- 1 handful pine nuts
- possibly cake icing
Print Recipe
Pin Recipe Instructions
- Beat eggs with sugar until frothy. Add oil. Fold the flour, cinnamon, baking soda, baking powder and vanilla sugar into the egg mixture. Mix in the grated nuts, carrots and zucchini. If the mixture is too runny, add a little more flour. If it is too firm, some more oil will be added. At the very end, the pine nuts are mixed in.
- Put the dough in a springform pan and bake at 170 ° C for about 1 hour.
- I always cover the cooled cake with a chocolate glaze (have two small children who insist on it). A lemon glaze or just powdered sugar is also possible.
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