Carrot, Zucchini And Sultana Bar Cake Recipes

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As a lunch box filler or afternoon tea, these healthier carrot cake bars will be a hit with big and small children.

The ingredient of Carrot Zucchini And Sultana Bar Cake Recipes

• 1 cup of whole meal self collection of flour
• 1 2 cup self raising flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 2 3 cup packed brown sugar
• 1 carrot coarsely grated
• 2 zucchini coarsely grated
• 1 2 cup sultanas
• 2 3 cup vegetable oil
• 3 eggs slightly beaten
• lemon zest to serve optional
• 1 cup of pure icing sugar sifted
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

The Instruction of carrot zucchini and sultana bar cake recipes

• preheat the oven to 180 u00b0 c 160 fan forced grease a 20cm x 30cm lamington pan line base and sides with baking paper extending paper 3 inches above the long sides
• combine the ours cinnamon baking soda and brown sugar in a bowl add the carrot zucchini raisins oil and egg stir to mix well pour the mixture into the prepared pan top level
• bake in the oven for 30 minutes or until a toothpick inserted in the center comes out clean let cool completely in the pan
• how of lemon with the vanilla frosting mix sugar juice and vanilla in a small bowl until smooth and of drizzling consistency if the mixture is a little thick add a few tablespoons of water and stir until smooth
• drizzle of frosting on top of cake sprinkle with the lemon zest if desired rest for 30 minutes or until set cut into bars to serve

Nutritions of Carrot Zucchini And Sultana Bar Cake Recipes

calories: 242 107 calories
calories: 10 7 grams fat
calories: 1 3 grams saturated fat
calories: 33 7 grams carbohydrates
calories: n a
calories: n a
calories: 2 9 grams protein
calories: 40 milligrams cholesterol
calories: 183 milligrams sodium
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