- 250g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g caster sugar
- 3 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 250g self-raising flour
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- zest 2 oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tsp mixed spice
- 100g carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 100g courgette, grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
For the icing
Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm round cake tins with baking parchment. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Cool.
To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing. Drizzle over the cakes, then scatter with the zest and leave to set.
Best way to freeze
Top decorated cakes with a circle of baking parchment, then wrap well with clingfilm or foil. Freeze for up to a month. To defrost, unwrap, sit on a serving plate and leave at room temperature.