Leftover veg & orange cake

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• Pille

  27 December 2011

  Pille commented on this recipe

  The title suggests "leftover veg", but there is nothing about cooking/roasting/etc of the veg neither in the ingredients nor method. I doubt if the winter veg, even grated, would soften enough in the cake mixture if baked raw. Please comment!

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• Mary

  27 December 2011

  Mary commented on this recipe

  I've used raw carrots and parsnips in cake before with no problems.Even slightly bigger than grated bits that dropped in by mistake have been fine.

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• shaz

  27 December 2011

  shaz commented on this recipe

  You must be joking with the title of this one. I couldn't see how anybody would be interested in this.

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• maassing

  27 December 2011

  maassing commented on this recipe

  I am! I think this sounds interesting! Carrot cake baking is of the same principle - grated, mixed in, baked. Thanks Sarah for sharing.

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• jessdab

  27 December 2011

  jessdab rated and commented on this recipe

  

  Made this today - took longer than stated to bake, around an hour. Became slightly wet under the icing, but that may be because I didnt leave the cake to cool completely before adding. However is still very nice and moist. Could easily be had as a pudding when warm! Would make again.

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• Clare

  26 March 2012

  Clare commented on this recipe

  I assumed, rightly or wrongly, that leftover veg meant left over cooked veg, so mashed in 300g of carrots/parsnips, in the same way that I usually mash up ripe bananas to put in muffins. Cake was lovely.

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• Bryony

  30 March 2012

  Bryony rated and commented on this recipe

  

  I used all carrots and my cake took an extra 15 mins to cook. This cake is delicious, lovely and moist and full of flavour even without the citrus (one of my housemates is allergic to them). Definitely going to be my go-to recipe when I have too much root veg, thanks for sharing!

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Ingredients

• 200g butter , melted, plus extra for greasing
• 140g sultanas or raisins
• zest and juice 2 oranges , or 4 clementines
• 300g self-raising flour
• 300g light soft brown sugar
• 2 tsp mixed spice
• 1 tsp ground ginger
• 1 tsp bicarbonate of soda
• 4 large eggs , beaten with a fork
• 300g carrots, parsnips, pumpkin, butternut squash or swede , or a mixture, grated
• 200g icing sugar or fondant icing sugar
• few crushed white sugar cubes

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Difficulty and servings

CUTS INTO 15 squares

Preparation and cooking times

Prep 40 mins

Cook 30 mins

FREEZE un-iced

Ingredients

• 200g butter , melted, plus extra for greasing
• 140g sultanas or raisins
• zest and juice 2 oranges , or 4 clementines
• 300g self-raising flour
• 300g light soft brown sugar
• 2 tsp mixed spice
• 1 tsp ground ginger
• 1 tsp bicarbonate of soda
• 4 large eggs , beaten with a fork
• 300g carrots, parsnips, pumpkin, butternut squash or swede , or a mixture, grated
• 200g icing sugar or fondant icing sugar
• few crushed white sugar cubes

PER SQUARE

346 kcalories, protein 4g, carbohydrate 54g, fat 13 g, saturated fat 7g, fibre 1.2g, sugar 40g, salt 0.7 g

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