Recipe: Zucchini and Carrot Cake

Name: Zucchini and Carrot Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 250 g de courgettes râpées avec la grille à gros trous, non pelées si elles sont bio; 150 g de carottes râpées avec la grille à gros trous; 100 g de fromage de chèvre (de la bûche de préférence); 3 œufs; 10 cl d'huile d'olive; 150 gr de farine; 1/2 sachet de levure; 1 bonne pincée de cumin, sel et poivre

By patriciadebx ★ ★ ★ ★ ★ 4.3/5 (3 reviews) Starters

Prep 10 min

Cook 35 min

Total 45 min

Servings 6 serv.

This is my tenth cake since the beginning of summer and I can share my recipe with you because I don't think I can improve it any further

Ingredients for 6 servings

250 g of grated zucchini with large holes grater, unpeeled if organic
150 g of grated carrots with large holes grater
100 g of goat cheese (preferably from a log)
3 eggs
10 cl of olive oil
150 gr of flour
1/2 packet of baking powder
1 good pinch of cumin, salt and pepper

Step-by-step directions

1 Preheat the oven to 270°

2 Beat the eggs like an omelet.

3 Add the eggs, olive oil, cumin, salt and pepper to the grated zucchini and carrots.

4 Mix and incorporate the flour and baking powder into this mixture and mix gently

5 Fill a loaf pan with half of the mixture. Sprinkle with cheese cubes then add the rest of your batter.

6 Let rest in the refrigerator while your oven reaches temperature, for example

7 Bake for 4 minutes.

8 Lower the oven to 210° and continue cooking for approximately 30 minutes.
This cake can be eaten warm or cold.

Chef Patrick's Comment

Simple summer cake recipe. If you want to create a special version, pour half of the batter then place small cubes of fresh salmon and a small crushed mixture of pitted black and green olives in the middle, then cover with the other half of the batter.

Fromage de chèvre Carottes Cake aux courgettes Entree originale Cake salé Cumin