Carrot, Zucchini And Sultana Cake Bars Recipes

as a lunchbox filler or for afternoon tea these more healthy carrot cake bars may be successful with large and little kids br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5751743652001 domain taste height 300 width 500 iframe

The ingredient of Carrot Zucchini And Sultana Cake Bars Recipes

• 1 cup wholemeal self elevating flour
• half cup self raising flour
• 1 teaspoon floor cinnamon
• 1 teaspoon bicarbonate of soda
• 2 three cup firmly packed brown sugar
• 1 carrot coarsely grated
• 2 zucchini coarsely grated
• 1 2 cup sultanas
• 2 three cup vegetable oil
• 3 eggs lightly overwhelmed
• lemon zest to serve non obligatory
• 1 cup natural icing sugar sifted
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

The Instruction of carrot zucchini and sultana cake bars recipes

• ufeffpreheat oven to 180c 160c fan forced grease a 20cm x 30cm lamington pan line base and aspects with baking paper extending paper 3cm above long sides
• combine ours cinnamon bicarbonate of soda and brown sugar in a bowl add carrot zucchini sultanas oil and egg stir to mix pour combination into organized pan level top
• bake for 30 minutes or till a skewer inserted within the centre comes out easy cool absolutely in pan
• make lemon vanilla icing combine sugar juice and vanilla in a small bowl till easy and of drizzling consistency if aggregate is a touch thick upload a few teaspoons of water and stir until clean
• drizzle icing over pinnacle of cake sprinkle with lemon zest if the usage of stand for half hour or till set cut into bars serve

Nutritions of Carrot Zucchini And Sultana Cake Bars Recipes

fatContent: 242 107 calories
saturatedFatContent: 10 7 grams fat
carbohydrateContent: 1 3 grams saturated fat
sugarContent: 33 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 2 9 grams protein
sodiumContent: 40 milligrams cholesterol