Zucchini-carrot cake with icing

Name: Zucchini-carrot cake with icing
Yield: 12
Ingredients: 0.5 tsp Salt; 1 tsp Baking soda; 1 dl Icing sugar; 1 dl Chopped nuts; 1 tsp Cinnamon; 1 tsp Bicarbonate of soda; 1 tsp Vanilla; 1.5 dl Oil; 150 g Cream cheese; 2 Eggs; 2.5 dl Raw sugar; 2.5 dl Grated carrot; 2.5 dl Pressure and tightly packed grated squash; 3.25 dl Wheat flour; 50 g Butter

Cakes in form

Cook time: 0 min.
Servings: 12

Ingredients for Zucchini-carrot cake with icing

0.5	tsp	Salt
1	tsp	Baking soda
1	dl	Icing sugar
1	dl	Chopped nuts
1	tsp	Cinnamon
1	tsp	Bicarbonate of soda
1	tsp	Vanilla
1.5	dl	Oil
150	g	Cream cheese
2		Eggs
2.5	dl	Raw sugar
2.5	dl	Grated carrot
2.5	dl	Pressure and tightly packed grated squash
3.25	dl	Wheat flour
50	g	Butter

Instructions for Zucchini-carrot cake with icing

To prepare the Zucchini-carrot cake with icing recipe, please follow these instructions:

Whip the eggs with the sugar until it is light and fluffy. Add oil gradually, and then the dry ingredients. Whisk it vigorously (mixer) for 4 minutes.

Stir batter with carrot, squash and nuts. Pour it into a greased, 30 cm. square baking Tin. Cake Bake at 200 degrees c. alm. oven for about 35 minutes, or it feels fast.

Glaze: Stir cream cheese and butter, add sugar and vanilla and mix it until it is smooth and soft. The glaze lubricated evenly on top of the cooled cake.

Zucchini-carrot cake with icing

Ingredients for Zucchini-carrot cake with icing

Instructions for Zucchini-carrot cake with icing

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