Allotment cake

Prep: 40 mins Cook: 20 mins - 25 mins

More effort

Serves 16
Carrot meets courgette cake in this ultimate vegetable bake from Good Food reader Katie Ready - smother in cream cheese icing and finish with chopped nuts

Nutrition and extra info

  • un-iced

Nutrition: per serving

  • kcal625
  • fat32g
  • saturates9g
  • carbs76g
  • sugars59g
  • fibre2g
  • protein6g
  • salt0.7g
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Ingredients

    For the carrot layers

    • 200g light brown soft sugar
    • 2 eggs, beaten
      Eggs

      Egg

      egg

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

    • 200ml sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 200g spelt flour
    • ¾ tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

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

    • ¾ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • ¾ tsp cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • ½ tsp ground ginger
    • 200g carrots, grated
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • ¼ tsp vanilla extract

    For the courgette layers

    • 100g golden caster sugar
    • 2 eggs, beaten
      Eggs

      Egg

      egg

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

    • 125ml sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 225g spelt flour
    • ¾ tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

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

    • ¾ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • ¾ tsp mixed spice
    • 250g courgettes, grated
      Courgette

      Courgette

      corr-zjet

      The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

    For the frosting

    • 50g butter, softened
      Butter

      Butter

      butt-err

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

    • 250g cream cheese
    • 600g icing sugar

    Method

    1. Heat oven to 180C/160C fan/gas 4. Line 4 x 20cm cake tins with baking parchment (or use 2 and make the carrot sponges first, then the courgette layers).

    2. Start by making the carrot layers. Put the sugar, eggs and oil in a large mixing bowl. Using an electric whisk, beat until incorporated. Sieve the flour and all the dry ingredients into the same bowl, then gently fold in before adding the carrot, a pinch of salt and vanilla extract. Stir to combine.

    3. Divide the carrot cake mixture between 2 of the prepared cake tins and bake for 20-25 mins or until golden brown and firm to the touch. Leave the cakes to cool in the tins for a few mins, then turn out onto wire racks when cool enough to handle.

    4. Meanwhile, make the courgette layers. Put the sugar, eggs and oil in a large bowl and use a hand whisk to combine. Sieve in the dry ingredients and fold in, then add the courgettes and mix together.

    5. Pour the courgette cake mixture into the remaining 2 cake tins and bake for 20-25 mins or until golden brown. Leave to cool in the tins, then turn out onto wire racks to cool fully.

    6. To make the frosting, tip the butter into a large bowl and beat with an electric hand whisk until smooth. Add the cream cheese and beat again. Sieve in the icing sugar and beat until combined.

    7. Layer up the cakes alternately, spreading a little frosting between each layer as you go. Cover the whole cake with the rest of the frosting and serve. Will keep for 2 days in an airtight container.

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    Comments (1)

    saffron9's picture

    I made this cake for my son's birthday and I was really pleased with how it turned out. Very easy to make and looked impressive with the 4 layers. It was a very tasty, beautifully moist cake with a lovely texture from the spelt flour. I can't comment on the icing though as I used some cream cheese icing I had left over from a previous cake I'd made. I added a little lemon juice and zest which I think finished it off nicely. I'll definately be making this again.

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