carrot & zucchini cake

Recipe type: Dessert
Prep time: 10 mins
Total time: 40 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/8 tsp salt
1/8 tsp lemon zest
1 tsp vanilla
0.6 dl (1/4 cup) agave or honey
1.8 dl (3/4 cup) brown sugar
1 dl (1/2 cup) vegetable oil
1 dl (1/2 cup) raisin
1 medium zucchini, shredded
2 medium carrots, shredded
1 tsp baking powder
1/4 tsp baking soda
3 pieces sugared ginger, chopped very small


In a large bowl whisk the flour, salt, cinnamon, nutmeg, cloves, baking soda and baking powder.

In a separate bowl, combine the zucchini, carrots, raisins, oil, agave or honey, lemon zest, vanilla and ginger.

Add 2 tablespoons of oil to a large pot and sauté the zucchinis. Remove from pan and drain for a few minutes to remove the access liquid.

Stir the zucchini mixture into the flour mixture making sure to combine well. Stir in the beaten eggs.

Pour into a 9×13 pan, lined with parchment paper and lightly greased.

Bake at 1800C (3500F) for 25-30 minutes. Test the center with a toothpick to check if it’s done.

Cool completely on a wired rack. When cooler, cut into bars and serve with ginger frosting and crushed walnuts.

Download recipe