Why recepie famous for?
As a lunchbox filler or for afternoon tea, these healthier carrot cake bars will be a hit with big and little kids.
Ingredients
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)
Instructions
Step 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.
Step 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.
Run out of self-raising flour? Learn how to use it making plain flour and baking powder, plus get some tips for measuring and storing.
Step 3
Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.
Step 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.
Step 5
Drizzle icing over top of cake. Sprinkle with lemon zest, if using. Stand for 30 minutes or until set. Cut into bars. Serve.
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