Carrot and Zucchini Cake by @hervecuisine

1h10

8 servings

🥕

300 g

Carrots

🥒

200 g

Zucchini

🥚

5

Eggs

💧

50 ml

Water

🍬

130 g

Sugar or natural substitute

🌰

150 g

Almond powder

🥖

100 g

Breadcrumbs

🫙

1 tsp

Baking powder

🍊

1 tsp

Orange zest or cinnamon

  1. Grate
    • zucchini
    • carrots

    Grate the zucchinis and carrots and keep them in the fridge.

  2. Whisk
    • eggs
    • water
    • sugar or natural substitute

    Separate the egg whites from the yolks, add water to the egg whites and whisk them. Add the sugar gradually and the egg yolks, and whisk again.

  3. Mix
    • breadcrumbs
    • baking powder
    • almond powder

    In another bowl, mix the breadcrumbs, baking powder, and almond powder. Gently mix all the preparations together and add the drained grated carrots and zucchinis. Add cinnamon, mix, and pour into a 20 cm cake mold.

  4. Bake

    Bake for 45 to 50 minutes at 175°C. Unmold and sprinkle with powdered sugar.

Carrot and Zucchini Cake by @hervecuisine

1h10

8 servings

🥕

300 g

Carrots

🥒

200 g

Zucchini

🥚

5

Eggs

💧

50 ml

Water

🍬

130 g

Sugar or natural substitute

🌰

150 g

Almond powder

🥖

100 g

Breadcrumbs

🫙

1 tsp

Baking powder

🍊

1 tsp

Orange zest or cinnamon

Preparation Steps

  1. Step 1/4

    Grate the zucchinis and carrots and keep them in the fridge.

    🥒zucchini
    🥕carrots
    🧀grater

  2. Step 2/4

    Separate the egg whites from the yolks, add water to the egg whites and whisk them. Add the sugar gradually and the egg yolks, and whisk again.

    🥚eggs
    💧water
    🍬sugar or natural substitute
    🥄whisk
    🥣bowl

  3. Step 3/4

    In another bowl, mix the breadcrumbs, baking powder, and almond powder. Gently mix all the preparations together and add the drained grated carrots and zucchinis. Add cinnamon, mix, and pour into a 20 cm cake mold.

    🥖breadcrumbs
    🫙baking powder
    🌰almond powder
    🥕carrots
    🥒zucchini
    🍊orange zest or cinnamon
    🥣bowl
    🥄whisk
    🍰cake mold

  4. Step 4/4

    Bake for 45 to 50 minutes at 175°C. Unmold and sprinkle with powdered sugar.

    🍰cake mold

Composition

Ingredients

Types

Vegetables, Dairy, Liquids, Sweeteners, Nuts, Grains, Baking, Spices

Ingredients

carrots, zucchini, eggs, water, sugar or natural substitute, almond powder, breadcrumbs, baking powder, orange zest or cinnamon

Allergens

Egg, Nuts, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

250 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 30g, Sugar: 15g, Fat: 10g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 50mg, Iron: 1.5mg

Vitamins

Vitamin A: 3000IU, Vitamin C: 10mg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

grater, whisk, bowl, cake mold

Appliances

oven

Type

Type

Type Of Dish

Dessert

Occasions

Anytime

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist

Flavors

Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (covered), fridge : 5 days (airtight container), freezer : 1 month (wrapped in plastic wrap)