Carrot, Zucchini And Sultana Cake Bars Recipes

As a lunchbox filler or for afternoon tea, these healthier carrot cake bars will be a hit with big and little kids.

The ingredient of Carrot Zucchini And Sultana Cake Bars Recipes

• 1 cup wholemeal self raising flour
• 1 2 cup self raising flour
• 1 teaspoon ground cinnamon
• 1 teaspoon bicarbonate of soda
• 2 3 cup firmly packed brown sugar
• 1 carrot coarsely grated
• 2 zucchini coarsely grated
• 1 2 cup sultanas
• 2 3 cup vegetable oil
• 3 eggs lightly beaten
• lemon zest to serve optional
• 1 cup pure icing sugar sifted
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

The Instruction of carrot zucchini and sultana cake bars recipes

• preheat oven to 180c 160c fan forced grease a 20cm x 30cm lamington pan line base and sides 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 combine pour mixture into prepared pan level top
• bake for 30 minutes or until a skewer inserted in the centre comes out clean cool completely in pan
• make lemon vanilla icing combine sugar juice and vanilla in a small bowl until smooth and of drizzling consistency if mixture is a little thick add a few teaspoons of water and stir until smooth
• drizzle icing over top of cake sprinkle with lemon zest if using stand for 30 minutes or until set cut into bars serve

Nutritions of Carrot Zucchini And Sultana Cake Bars Recipes

calories: 242 107 calories
calories: 10 7 grams fat
calories: 1 3 grams saturated fat
calories: 33 7 grams carbohydrates
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calories: n a
calories: 2 9 grams protein
calories: 40 milligrams cholesterol
calories: 183 milligrams sodium
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