Leftover veg & orange cake

Leftover veg & orange cake

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(11 ratings)

Prep: 40 mins Cook: 30 mins Plus cooling


Cuts into 15 squares
A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours

Nutrition and extra info

  • Freeze un-iced

Nutrition: per square

  • kcal346
  • fat13g
  • saturates7g
  • carbs54g
  • sugars40g
  • fibre1.2g
  • protein4g
  • salt0.7g
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  • 200g butter, melted, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g sultana or raisins
  • zest and juice 2 oranges, or 4 clementines



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 300g self-raising flour
  • 300g light soft brown sugar
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 4 large egg, beaten with a fork



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 200g icing sugar or fondant icing sugar
  • few crushed white sugar cubes


  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins.

  2. Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.

  3. Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.

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Comments (20)

jellybaby25's picture

Very moist and yummy!

satans_lil_sister's picture

Damn - it double posted my comment, but didn't include the rating? Bleedin' internet aliens...

satans_lil_sister's picture

I was intrigued the moment I saw this recipe! I used parsnips. Came out lovely, texture like a carrot cake.

satans_lil_sister's picture

I was intrigued the moment I saw this recipe! I used parsnips. Came out lovely, texture like a carrot cake.

anoushkabramley's picture

Good basis for tweaking this recipe! I used rape seed oil instead of butter (weighed 200 g) and mashed one banana to make up 300 g of grated carrot. I also used 100g whole meal flour to make it healthier and did not other soaking the sultanas in juice. It came out perfect after 40 min in the oven, moist and moorish. You can change the spices as well; I replaced ginger with a good grating of nutmeg. Even young kids liked it, good for lunch boxes and will freeze well. May try with less sugar next time or try golden syrup.

smellysocks's picture

mmm sounds great have had courgette cake before is it similar??

billbrown's picture

The whole idea behind the title is that you have left over RAW veg that you haven't used yet and it going off so therefore make this cake, Ive made is one grated a parsnip and carrot and instead of sultanas because my bro doesn't like cooked fruit I used grated apple, I didn't tell him what was in him and he loved it and because I didn't have any Oranges I use lemon and limes worked brilliantly.

rosieroo4eva's picture

veg is cakes is fab...i made a carrot marmalade & orange cake....my son was yuck not eating that until he tried a slice...dont knock it till you tried it....great way to veg into kids without them even knowing it

found either grating it or julienne adds a great texture to the cake, personally i prefer a mixture of the two....

amyloureilly's picture

Great, I used this recipe but made it paleo, so i used coconut oil instead of butter and agave instead of sugar, I also used Doves Farm gluten free flour and lime zest as I didn't have any oranges. Totally delicious and moist will definitely make these for the kids again, they had no idea they were eating parsnip cake!

funkybabe's picture

Hi there, i just wondered how much agave you used instead of the sugr please?

amyfretten's picture

I made this cake with parsnips and it was amazing! One of the best cakes i've had!

kfurber's picture

Made using three carrots and one parnsip raw and finely grated.
Turned out surprisingly well. Was declared "good enough to sell" by my other half!

leandas2007's picture

Made this for Halloween using leftover pumpkin, really nice moist cake. I had lots of different sized pieces of pumpkin so I just blitzed into a raw puree and mixed it through like that. Took another 10 mins to cook but worth the wait, everyone liked it so will be making again soon.

pretty-fire's picture

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!

freya99's picture

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.

jessdab's picture

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.

maassing's picture

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

minnieshar's picture

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

marychef's picture

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.

pillel's picture

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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