Based on my carrot cake recipe, this is easy and delicious. if you don't have any super-ripe pears to use up just use apple sauce, or up the amount of oil & sugar to the amounts in the brackets.
2 medium-large zucchinis, washed and chopped into 1" chunks
60g walnuts (optional)
130g (210g) brown sugar
130g (210g) rice bran oil
2 very ripe pears, cut off the core (or 160g apple sauce)
3 eggs
1/2 tspn salt
1 heaped tspn baking soda (bicarb)
1 heaped tspn gluten free baking powder
1 heaped mixed spice
240g gluten free plain flour (or 80g each of maize, and brown rice flour, and tapioca starch)
place wanlnuts in bowl, chop on speed 3-4 for approx 5-10 seconds, place in small bowl
place zucchini & pear in thermomix, chop on speed 5 for approx 10-15 seconds
add sugar and oil and combine on speed 4 for approx 10-15 seconds. scrape sides down, add applesauce and mix on speed 4 for another 10-15 seconds.
add eggs and mix on speed 4 for 5-10 seconds
add dry ingredients and mix on speed 4 for around 20 seconds until lump free
add in walnuts if using and mix on reverse speed 2 for 5-10 seconds
pour into a greased cake tin and bake in a mod. slow oven 160-180'c (325-350'F) for 1 hour.
1 comment:
How coincidental! I made your carrot cake recipe today for the first time and loved it. I used yoghurt cheese instead of cream chease for the frosting. Absolutely delicious (although I need to adjust quantities for the frosting next time). I added zucchini into the carrot cake mix as well. Thanks for the recipe!
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