Carrot, Zucchini & Walnut Cake With Fudge Icing Recipe

Name: Carrot, Zucchini & Walnut Cake With Fudge Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: melted butter, to grease; plain flour, to dust; 1 large carrot, about 175g, end trimmed; 1 large green zucchini, about 175g, ends trimmed; 1 cup walnut halves; 3 eggs, lightly whisked; 1 cup brown sugar, lightly packed; 1 1/4 cups vegetable oil; 2 teaspoons orange rind, grated; 1/3 cup fresh orange juice; 1 2/3 cups self-raising flour; 1 teaspoon ground cinnamon; Fudge Icing; 3/4 cup brown sugar, lightly packed; 100 g unsalted butter; 1/2 cup light cream; 1 teaspoon vanilla extract

Servings: persons

melted butter, to grease
plain flour, to dust
1 large carrot, about 175g, end trimmed
1 large green zucchini, about 175g, ends trimmed
1 cup walnut halves
3 eggs, lightly whisked
1 cup brown sugar, lightly packed
1 1/4 cups vegetable oil
2 teaspoons orange rind, grated
1/3 cup fresh orange juice
1 2/3 cups self-raising flour
1 teaspoon ground cinnamon
Fudge Icing
3/4 cup brown sugar, lightly packed
100 g unsalted butter
1/2 cup light cream
1 teaspoon vanilla extract

1
Preheat the oven to 180u00b0C, brush a 2 litre (8-cup) capacity bundt pan with melted butter to lightly grease, dust with flour and shake off any excess.
2
Use the grater attachment on your food processor to finely grate the carrot and zucchini, place the carrot-zucchini mixture in a clean tea towl and squeeze out all excess moisture, then transfer to a large bowl.
3
Place the walnuts in the clean bowl of the food processor and process until finely chopped. Add to the carrot mixture.
4
Place the egg, sugar,oil and orange rind and juice in the bowl of the food processor and process until light and frothy. Sift over the flour and cinnamon and process until just combined. Add to the carrot mixture and use a large metal spoon to gently fold until just combined. Spoon into the prepared pan and smooth the surface.
5
Bake in the preheated oven for 50-55 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool slightly before turning onto a wire rack.
6
Fudge Icing: Meanwhile, to make the fudge icing, place the sugar, butter and cream in a medium saucepan over a medium-low heat. Cook, stirring, for 3 minutes or until the butter melts. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, for 3-5 minutes or until the fudge thickens slightly. Remove from the heat, add the vanilla and stir to combine. Set aside for 15 minutes to cool slightly.
7
To Serve: Transfer the cake to a serving plate and drizzle with fudge icing.

2024

kcal

Calories

153

Fat

150

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 17 ingredients. The key ingredients include: melted butter, to grease, plain flour, to dust, 1 large carrot, about 175g, end trimmed, 1 large green zucchini, about 175g, ends trimmed, and more.

Yes, Carrot, Zucchini & Walnut Cake With Fudge Icing 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 & Walnut Cake With Fudge Icing

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