Yummy Carrot, zucchini and sultana cake bars Recipe

As a lunchbox filler or for afternoon tea, these healthier carrot cake bars will be a hit with big and little kids.
Carrot, zucchini and sultana cake bars
Prep Time : 0:30 | Cook Time : 0:30 | Total Time : 1:00 | Serving : 16 person.


  • 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)

Lemon Vanilla Icing

  • 1 cup pure icing sugar, sifted

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.

  • Step 4

    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.

  • Step 5

    Drizzle icing over top of cake. Sprinkle with lemon zest, if using. Stand for 30 minutes or until set. Cut into bars. Serve.

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