Grilled purple carrots with pea dip

Zucchini Cake with lemon cream cheese frosting

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When life gives you giant zucchinis – make giant zucchini cake!

This must be very fitting for this recipe, to illustrate what I mean please see the image below. I had been away from my summerhouse in almost three weeks, and when I came back, this giant zucchini was laying in the garden with a few other quite smaller zucchinis. So what to do… bake a cake of course, and since I was not in the mood for some of the healthy stuff, this is just a normal cake, full of delicious calories 😉



400 gram grated zucchini

250 gram brown sugar

4 eggs

300 gram flour

100 gram chopped walnuts

2 tsp. baking powder

1 tsp. salt

1 vanilla pod

3 tsp. cinnamon

2 tsp. cardamom

For the lemon cream cheese frosting:

250 gram cream cheese

100 gram butter

300 gram icing sugar

Grated lemon peel and a little lemon juice


Preheat the oven on 180 degree Celsius.

Whip the eggs and brown sugar ( I use a Kitchen Aid).

Mix all the dry ingredients in a bowl, and mix them with eggs and sugar.

Add the squash and the walnuts.

Pour the dough in a greased spring form pan.

Bake the cake for around 30-35 minutes and let it cool down.

Meanwhile you can do the frosting:

Whip the icing sugar and the butter in a bowl.

Whip in the cream cheese and the lemon

Spread it on the cake when it is cooled down, and sprinkle with whatever you got in the pantry 🙂


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Grilled purple carrots with pea dip