| | Carrot, zucchini and sultana cake bars
Carrot, zucchini and sultana cake bars
Carrot, zucchini and sultana cake bars 4.3-5 9
  • Calories: 1013 kj
  • Fat: 10.7g
  • Carbohydrates: 33.7g

How to Make:

  1. Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above long sides.
  2. Combine ours, cinnamon, bicarbonate of soda and brown sugar in a bowl. Add carrot, zucchini, sultanas, oil and egg. Stir to combine. Pour mixture into prepared pan. Level top.
  3. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.
  4. Make Lemon Vanilla Icing: Combine sugar, juice and vanilla in a small bowl until smooth and of drizzling consistency. If mixture is a little thick, add a few teaspoons of water and stir until smooth.
  5. Drizzle icing over top of cake. Sprinkle with lemon zest, if using. Stand for 30 minutes or until set. Cut into bars. Serve.
Time for preparing:
30 min.


  • 1 cup wholemeal self-raising flour
  • 1/2 cup self-raising flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 2/3 cup firmly packed brown sugar
  • 1 carrot, coarsely grated
  • 2 zucchini, coarsely grated
  • 1/2 cup sultanas
  • 2/3 cup vegetable oil
  • 3 eggs, lightly beaten
  • Lemon zest, to serve (optional)
  • Lemon Vanilla Icing
  • 1 cup pure icing sugar, sifted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract