Carrot, courgette & orange cakes

Carrot, courgette & orange cakes

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(29 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 2 x 20cm cakes, each cuts into 8-10 slices

Turn a garden glut into something amazing with this delicious, moist cake and freeze one for later too

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
273
protein
3g
carbs
35g
fat
14g
saturates
9g
fibre
1g
sugar
23g
salt
0.54g

Ingredients

  • 250g butter, softened
  • 200g caster sugar
  • 3 large eggs
  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • zest 2 oranges
  • 1 tsp mixed spice
  • 100g carrots, grated
  • 100g courgettes, grated

For the icing

  • zest 1 orange, plus 2-3 tbsp juice
  • 140g icing sugar

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, September 2011

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Comments

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becky_jo's picture
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A really simple recipe to follow, and the carrot and courgette keeps the cake very moist. I do prefer cream cheese icing and sandwiched the cakes together with icing in between and on top. One of my favourite cake recipes at the moment, and always get good feedback from it. And of course the vegetables make it a "healthy" option!!!!

Julia.coregan@gmail.com's picture

I made this into a sandwich cake & filled the middle & covered it in cream cheese icing. It's a very light cake which is very different to a regular carrot cake. I found it ok but far too sweet

alc's picture

This worked very well with (finely) grated pumpkin instead of both carrot and courgette. Great way of using up some of the halloween exhibits. I also used light brown sugar instead of caster sugar, partly for the flavour but mainly because I'd run out of white.
I didn't melt the margarine completely like another commenter, but just zapped marge and sugar for about 30 s in the microwave - this just make creaming it so easy.

debboo's picture

Half the recipe goes very well in a 2lb loaf tin & cooked at the same temperature. Used wholemeal self raising flour, and flora cuisine liquid fat. Lovely cake, will be making it again

wanton42's picture

Had to comment to say that this was extraordinarily delicious! I used 2/3 of the recipe to make one slightly thicker cake (though next time I might use and even smaller tin to make it deeper) as it made more sense aesthetically, so cooked it for about 28mins. Also made sure to ring every last drop of moisture from the veg before weighing it and took the tip below to grated it finer than cheese! Easy to make but so utterly delicious and moist. Instead of doing the icing (does anyone Actually like icing that much?) I use the whole juice of the orange boiled with a small amount of caster sugar to form a syrup to glaze the cake. Next time I will use less sugar, as it really didn't need it and maybe a blend of white and wholemeal flour to give it an earthier flavour. Than slather it in some butter :-) Thanks Good Food; this is now my go to cake!

belindacaroline's picture
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Delicious ! The recipe worked perfectly, I had two neat sandwich tins of cake. I did sandwich mine together (as it looked rather flat and 'wrong' just using one of the cakes) with some butter icing using the orange juice from one of the oranges. I did put some butter icing on top too, but to be honest I regretted it a bit as it was a bit excessive and I think in future I would just dust and decorate with some peel. Incredibly moist and holds its shape well.

hannah1star's picture
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This cake is lovely, moist and light. I am making this again today for my nana's 90th. I didnt cream the butter and sugar because i didnt want to wake the baby! I melted it in a pan instead and wonder if this made it any lighter? Also used Spelt flour as intolerant to gluten, worked a treat:)

apjscurtis's picture
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Very easy. Used up produce from the garden and froze the cakes to send to scout camp.

heatherchef's picture

just spent all afternoon making this cake and it was a bit of a disaster!! for starrs i forgot to buy cater suger when i want shoping so had to go out again and get it. Then i started grating the carrot and courgette ,once id done that i realized that id grated it to thick-TO USED TO GRATING CHEESE ! so had to do it again ,tehn it all went well.Looked good in the tin.baked it for 30 mins came out lovely. all good so far.5 mins later it started to DEFLATE!!!AHHH I THEN REALIZED I HAD ONLY GONE AND PICKED UP THE PLAIN FLOUR INSTEAD OF SELF RAISING. Dear lord ........i still iced it which tasted lush,but the cakes texture was very heavy and pretty rank!! all the flavor was there. i will try again in the morn cause im now on a mission to get it right!!!!!!!!!!

jollyrotten's picture

I also did this as a loaf instead of a round cake (needed more cooking time obviously) and I also did a cream cheese frosting instead of the icing. This cake is genius and delicious! I love how you can see the specs of courgette and carrot in the sponge, it makes it really unusual. It's so moist - got rave reviews from all who tried it!

virgocook's picture
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Forgot to say, have used a different cake/loaf tin shape each time, with no difference to quality of the cake - a very forgiving recipe.

virgocook's picture
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Love this recipe, have made this three times, to use up veggies which are loitering around. I sneaked in grated beetroot this last time, as well as courgette and carrot. Beautifully moist cake, and even the beetroot haters in the family liked. The orange zest and spice really carry the cake. Didn't ice this time round, by popular request.

wendywoo1973's picture
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Absolutely delicious and my daughter described it as the best cake she'd ever tasted (she is 11 so maybe not the best judge in the world but praise anyway!). The cake is very moist and I think the icing on top is a nice treat but you could easily eat it without. I used one half and froze the other half but if I were entertaining I think I would make one big cake and sandwich the two halves together.

moolala's picture
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Loved it, which I'm really surprised about as I hate carrot cake but this is awesome. I'm actually eating it as I type....................

lisadomjan's picture

I was lucky enough to be given some lovely home grown courgettes by a Spanish work colleague so thought I would give this recipe a try & it turned out really well first time. Very moist with an unusual texture but delicious nevertheless! Made one for for us & one for Maribel for being so generous with her veg. She also loved it by the way! Didn't put the icing on as it didn't need it. Love the fact that it can be frozen for another day too. Will definitely add it to the repertoire!

mrswhelk's picture
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Absolutely delicious, very moist and it disappeared as quickly as it was pit on the plate. You'd never have thought it contained courgette.

fozzyx's picture
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Delicious! Had to cook in the oven for 5 mins longer and make a little extra icing, but all easy enough!

lizzielreynolds19's picture
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Good cake and easy to make once all Veg is grated. Needed more like 40mins in our gas oven. Icing made with juice squeezed from zested oranges was lovely. Everyone enjoyed it!

michyd29's picture

Ogm, this cake looks so good, have to make me one later ;)

nicoleinafrica's picture
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Quite good, but not the best I have made

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