Carrot Zucchini Date Cake Recipe

Name: Carrot Zucchini Date Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dates, pitted and chopped; 1/2 cup all-bran cereal; 1/2 cup untoasted muesli; 1 1/2 cups low-fat milk; 1/2 cup brown sugar; 1 teaspoon cinnamon; 1/2 cup low-fat yogurt; 1 egg, beaten; 1 cup zucchini, grated; 1 cup carrot, grated; 2 cups self raising flour; 1 cup wholemeal self-rising flour

Servings: persons

2 cups dates, pitted and chopped
1/2 cup all-bran cereal
1/2 cup untoasted muesli
1 1/2 cups low-fat milk
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup low-fat yogurt
1 egg, beaten
1 cup zucchini, grated
1 cup carrot, grated
2 cups self raising flour
1 cup wholemeal self-rising flour

1
Combine dates, bran cereal, muesli, milk, sugar and cinnamon. Allow to stand for at least 4 hours.
2
Preheat oven to 180 degrees Celsius.
3
Line a 23 cm square cake tin with baking paper.
4
Add yoghurt, egg, zucchini and carrot to the date mixture and mix well.
5
Add flours and combine.
6
Pour mixture into prepared tin and bake for 1 to 1 1/4 hours until firm and brown.
7
Remove from oven and cool on a wire rack.

579

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups dates, pitted and chopped, 1/2 cup all-bran cereal, 1/2 cup untoasted muesli, 1 1/2 cups low-fat milk, and more.

Yes, Carrot Zucchini Date Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Zucchini Date Cake

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