Leftover veg & orange cake

Latest comments and suggestions

• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fave Recipes

  01 November 2012

  Fave Recipes rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katharine

  18 November 2012

  Katharine rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yamcakes

  06 January 2013

  yamcakes rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amyloureilly

  13 January 2013

  amyloureilly rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RosieRoo

  14 January 2013

  RosieRoo commented on this recipe

  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....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bill brown roks

  28 January 2013

  bill brown roks commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hi

  12 February 2013

  Hi commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anoushka

  28 March 2013

  Anoushka rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Satans_lil_Sister

  17 May 2013

  Satans_lil_Sister rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Satans_lil_Sister

  17 May 2013

  Satans_lil_Sister commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Satans_lil_Sister

  17 May 2013

  Satans_lil_Sister commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1826702/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.