Beetroot, zucchini and carrot cake – CGA Recipes

Ingredients

• 380 g carrots, peeled and grated
• 380 g zucchini, grated
• 200 g beetroot, peeled and grated
• 190 g walnuts or almonds, roughly chopped
• 380 g plain flour
• 380 g castor sugar
• 12 g ground cinnamon
• 7 g baking powder
• 7 g bi-carb soda
• 5 eggs
• 320 ml vegetable oil
• 3 g salt
• 15 ml vanilla essense
• 300 g cream cheese
• 80 g icing sugar
• 20 ml balsamic vinegar