I’ve been meaning to develop an avocado and cream cheese frosting for quite some time now, and Im so thrilled at how well it paired with this carrot and zucchini cake.
You may be a little reluctant to change your mindset from guacamole to frosting, but I can assure you that by adding avocado you get a deliciously rich and buttery end product as well as a subtle nutty flavour and a gorgeous light green hue.
This cake is so moist and moreish and the fact that I had incorporated two vegetables into this cake just made me feel a lot less guilty when devouring my second slice!
This recipe makes a 3 tier cake
3 cups (750ml) flour
1 tbsp (15ml) ground cinnamon
4 tsp (20ml) bicarbonate of soda
3 cups (750ml) sugar
1 ½ cups (375ml) avocado oil (can also use vegetable oil)
4 Jumbo eggs
1 tsp (5ml) vanilla extract
1 ½ cups (375ml) grated carrots
1 cup (250ml) grated zucchini
1 cup (250ml) pecan nuts, chopped
1 ½ cups (375ml) desiccated coconut, toasted
1 tin crushed pineapple
500g thick cream cheese
¾ cup (190ml) icing sugar, sifted
1 avocado, peeled and roughly chopped
Juice of ½ lemon
Preheat oven to 180°C.
Sift together the flour, cinnamon, bicarbonate of soda and add the sugar.
IN a separate bowl, beat together the avocado oil, eggs and vanilla extract.
Mix in the wet ingredients into the dry ingredients.
Fold in the grated carrots, zucchini, nuts, coconut and crushed pineapple.
Pour into 3, 23cm, greased and lined cake tins and bake for 30 – 45 minutes or until the cake has risen, is golden brown and is cooked through.
To make the frosting:
Place avocado and lemon juice into a blender and blend until smooth.
Cream together the cream cheese and icing sugar until well mixed and add the avocado puree.
Taste and adjust by adding more sugar or lemon juice if needed.
This post was especially written for The Pretty Blog
Photographer: Catherine Mac
Food Stylist: Luisa Farelo Hayes