Zucchini and carrot cake

Step 1

Preheat oven to 180°C. Grease and line the base and sides of a 10cm x 22cm loaf pan with baking paper, allowing the sides to overhang. Combine the flour, brown sugar, zucchini, carrot, walnut, cinnamon and nutmeg in a large bowl. Whisk the oil and egg in a small bowl. Add to the flour mixture. Stir to combine. Pour into the prepared pan and smooth the surface.

Step 2

Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.

Step 3

Use an electric mixer to beat the cream cheese and butter in a bowl until pale and creamy. Add icing sugar and lemon juice. Beat until well combined.

Step 4

Place the cake on a serving plate. Top with cream cheese icing. Sprinkle with lemon zest and extra walnuts.