Carrot, pineapple and zucchini cake
8
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
A nice twist on classic carrot cake - we've used pineapple and zucchini to keep the cake moist, yet nutritious.
Ingredients
Reduced fat oil spread
¼ cup(s), (60g)
Caster sugar
½ cup(s), (110g)
Egg(s)
2 medium
Canned pineapple in natural juice
½ can(s), crushed (not drained)
Carrot(s)
1 medium, (120g) grated
Zucchini
1 medium, (150g) grated
White self-raising flour
1¾ cup(s), (260g) sifted
Bicarbonate of soda
1 tsp
Ground cinnamon
1 tsp
Ground nutmeg
¼ tsp
Light cream cheese
160 g
Icing sugar mixture
⅓ cup(s), sifted
Lemon juice
3 tsp
Instructions
1
Preheat oven to 180°C. Spray a 22cm square cake pan with oil. Line base and sides with baking paper.
2
Beat oil spread and caster sugar using an electric mixer until light and creamy. Add the eggs, one at a time, beating between each addition until combined. Stir in pineapple, carrot and zucchini. Stir in the sifted flour, bicarbonate of soda and spices.
3
Spoon cake mixture evenly into pan and smooth surface using a rubber spatula. Bake for 35-40 minutes or until golden and cooked when tested with a skewer. Cool in pan.
4
Meanwhile, to make cream cheese frosting, beat cream cheese, icing sugar and lemon juice until smooth. Spread icing evenly over top of cooled cake. Cut cake into 12 pieces and serve.
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