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Magazine

Recipe – Carrot Zucchini And Almond Cake

May 24, 2021 · 6 min read

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Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

 

A variation of the classic American carrot cake with a mixture of carrot and zucchini, that is still sweet and soft. Feel free to vary the ratios of zucchini and carrot for this psoriasis diet recipe.

  

Ingredients of the Carrot, Zucchini, And Almond Cake

• 3 large eggs

• ½ cup mild olive oil

• ¾-1 cup light brown sugar 

• 1 cup natural yoghurt or sour cream

• 400 g zucchinis and carrots (not peeled), grated or pulsed into small crumbs 

• 1 cup spelt flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 cup instant oats

• ½ cup desiccated coconut 

• ¼ cup freshly ground poppy seed (optional)

•  ½ tsp sea salt

• 1 tsp ground cinnamon

• 1 tsp vanilla extract or Cointreau or almond liqueur 

• Grated orange zest (optional)  

• ½ tsp ground cardamom (optional)

 

Instructions

• Preheat the oven to 180C/GAS 4 and grease the tins.

• Whisk the eggs, oil, and sugar in the bowl with an electric mixer until smooth. Add the rest of the ingredients and beat until smooth.

• Pour the mixture of the carrot, zucchini, and almond cake into the prepared tins and bake for 30 minutes until the cakes are golden. Insert a skewer in the centre and make sure it comes out clean with some wet crumbs.

• (For two 25-30cm loaf tins)

 

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