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Recipes

Zucchini Carrot Yoghurt Cake

Zucchini Carrot Yoghurt Cake

This is the yummiest cake ever. Seriously.

I have been baking this since I made in high school, with some modifications along the way and is undoubtedly our family favourite. 

I've TMXed the recipe, which makes it super dooper quick. I've added the normal approach measurements and methods in parenthesis.

Ingredients
125g butter, roughly chopped.
80-100g rapadura sugar. (2/3 cup)
2 eggs
about 200g zucchini roughly chopped (1 cup grated)
about 100g carrots roughly chopped (1/2 cup grated)
1/3 cup natural yoghurt
2 cups spelt flour
3 tsp baking powder

Grate zucchini and carrot for 5 seconds at speed 5. Set aside.

Blitz sugar on speed 9 for about 20 seconds or until fine.
Add butterfly, and butter and mix speed 4 until it looks a bit creamed. i'm a bit lazy about this step.
Remove butterfly.
(Cream butter and sugar)

Add eggs (one at a time and mix) and mix at speed 6 for 6 seconds.

Add zucchini, yoghurt and carrot. Mix in Reverse on speed 4 for 10 seconds. 

Add flour and baking powder and mix in reverse on speed 4 until mixed through.

Pour into greased and lined ring tin.

Bake at 180⁰C for about 40 minutes.

Stand for a few minutes in tin before turning out on wire rack to cool. 

You can ice with a butter icing if you like but in all honesty I never do! 

So there you go. Go and attack that zucchini glut.

Recipe supplied by Tikkiknits!
Zucchini Carrot Yoghurt Cake
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