Foodie Friday: Cleverly disguise your daily dose of veges in this Zucchini and Carrot Cake. Complete with cream cheese icing.

Prep: 15 Mins
Cook: 1 Hr
Servings: 16


  • 2 cups (300g) self-rising flour
  • 1 1/2 cups (330g) brown sugar
  • 1 cup coarsely grated zucchini
  • 1 cup coarsely grated carrot
  • 1/2 cup (55g) coarsely chopped walnuts
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground nutmeg
  • 1 cup (250ml) vegetable or canola oil
  • 4 Coles Australian Free-Range Eggs, lightly whisked
  • 250g cream cheese, at room temperature
  • 50g butter, softened
  • 1 cup (160g) icing sugar mixture
  • 1 lemon, zested, juiced
  • 1/4 cup (25g) walnuts, extra


    Step 1
    Preheat oven to 180°C. Grease and line base and sides of a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang. Combine flour, brown sugar, zucchini, carrot, walnut, cinnamon and nutmeg in a large bowl. Whisk the oil and egg in a small bowl. Add to the flour mixture. Stir to combine. Pour into prepared pan and smooth the surface.

    Step 2
    Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.

    Step 3
    Use an electric mixer to beat the cream cheese and butter in a bowl until pale and creamy. Add icing sugar and lemon juice. Beat until well combined.

    Step 4
    Place the cake on a serving plate. Top with cream cheese icing. Sprinkle with lemon zest and extra walnuts.