Author Notes
I find this cake is better eaten cold with a side salad. —MarieGlobetrotter
Ingredients
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120gr
carrots
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130gr
zucchini
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1
shallot
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1 tablespoon
fresh parsley
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1 cup
Gruyère
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1 cup
1 tbsp butter (at room temperature)
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1
medium egg
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6 tablespoons
milk
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Salt and pepper
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2 cups
flour
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2 teaspoons
baking powder
Directions
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Peel the carrots and grate them. Clean the zucchini and cut them very small dices.
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Combine butter, egg and milk. Add the vegetables, shallot, parsley, and Gruyere. Season with salt and pepper
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Preheat your oven to 375F
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Stir together flour and baking powder. Pour in the vegetable mixture and combine well
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Butter a cake dish. Pour the batter into the dish and bake for about 25 min. Let cool
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