Zucchini, carrot and cumin cake

• For 1 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 45 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cake Batter
  • Zucchini (grated) : 1 medium-sized
  • Carrot (grated) : 2 medium-sized
  • All-purpose flour : 2 cups
  • Baking powder : 2 teaspoons
  • Ground cumin : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Sugar : 1 cup
  • Vegetable oil : 1/2 cup
  • Eggs : 3
  • Vanilla extract : 1 teaspoon
  • Walnuts (chopped) : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan.
• In a large bowl, combine the grated zucchini, grated carrot, all-purpose flour, baking powder, ground cumin, and salt. Mix well.
• In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
• Fold in the chopped walnuts.
• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes.
• Transfer the cake to a wire rack to cool completely before serving.

Tips

• Make sure to squeeze out any excess moisture from the grated zucchini and carrot before adding them to the batter.
• Feel free to add raisins or shredded coconut for extra flavor and texture.

Information

• This zucchini, carrot and cumin cake is a great way to incorporate vegetables into a sweet treat.
• It can be enjoyed as a dessert or as a snack with a cup of tea or coffee.