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Sounds weird, right? Zucchini and carrot cake… Last night I got home tired and this idea came to me. So in the morning I hurried to put it into practice. And judging after my brother-in-law did, who ate half the tray right after I took the picture for the blog, this cake is really good.
Ingredients:
- 2 medium zucchini
- A big carrot
- 4 eggs
- 3 spoons of sugar
- 2 tablespoons of ground flax seeds
- 2 tablespoons ground sesame seeds
- A spoon of baking powder
- 200 grams of rice flour
- A few drops of vanilla and lemon essence
Method of preparation
1
Grate the pumpkins on a large grater. Grate the carrots on a small grater and squeeze out the juice. Put them in a bowl, adding the sugar, eggs, sesame and flax freshly ground in a coffee grinder, baking powder, and finally, the flour. Mix thoroughly and then pour into a 26 cm diameter pan lined with baking paper. Place in the preheated oven for 50-60 minutes, initially on high heat, then medium.
