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Carrot, zucchini and sultana cake bars recipes
Carrot, zucchini and sultana cake bars recipes
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious and nutritious carrot cake bars perfect for lunchboxes or snacks for kids of all ages.
Ingredients:
  • 150.00 gm wholemeal self-raising flour
  • 75.00 gm self-raising flour
  • 2.50 gm ground cinnamon
  • 118.80 gm firmly packed brown sugar
  • 1 carrot, coarsely grated
  • 2 zucchini, coarsely grated
  • 85.00 gm sultanas
  • 151.80 gm vegetable oil
  • 3 eggs, lightly beaten
  • Lemon zest, to serve (optional)
  • 150.00 gm pure icing sugar, sifted
  • 21.00 gm lemon juice
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, making sure to extend the paper 3cm above the long sides.
  • In a bowl, mix oats, cinnamon, baking soda, and brown sugar. Add in the grated carrot, zucchini, sultanas, oil, and egg. Stir until well combined. Transfer the mixture into the prepared pan and smooth the top.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
  • Prepare the Lemon Vanilla Icing by blending sugar, lemon juice, and vanilla in a small bowl until smooth and perfect for drizzling. If the icing is too thick, simply incorporate a few teaspoons of water and mix until smooth.
  • Drizzle the cake with icing, sprinkle with lemon zest if desired, and let it stand for 30 minutes until set. Cut into bars and serve.

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