Carrot, courgette & orange cakes

Carrot, courgette & orange cakes

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(57 ratings)

Prep: 20 mins Cook: 25 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal273
  • fat14g
  • saturates9g
  • carbs35g
  • sugars23g
  • fibre1g
  • protein3g
  • salt0.54g
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Ingredients

  • 250g butter, softened
    Butter

    Butter

    butt-err

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

  • 200g caster sugar
  • 3 large eggs
    Eggs

    Egg

    egg

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

  • 250g self-raising flour
  • 1 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-…

  • zest 2 oranges
    Orange

    Orange

    or-ange

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

  • 1 tsp mixed spice
  • 100g carrots, grated
    Carrot

    Carrot

    ka-rot

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

  • 100g courgette, grated
    Courgette

    Courgette

    corr-zjet

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

For the icing

  • zest 1 orange, plus 2-3 tbsp juice
    Orange

    Orange

    or-ange

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

  • 140g icing sugar

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.

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Comments, questions and tips

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mac1sailing
29th Jul, 2019
5.05
Amazing light texture! I did think the mixture was a bit sweet to be honest, would probably cut down the sugar a bit next time. I used all courgettes and drained the water off before adding. (I peeled them and took most of the seeds out too). Just as well I froze it last night, otherwise there'd be nothing left by now!
Ingers1972
29th Jul, 2019
5.05
I made this recipe over the weekend and adjusted the butter and sugar amounts as didn't think 250gm butter or 200gms sugar was necessary. Used all courgettes and no carrots and made with a mascarpone cream cheese topping. I also added some ground ginger. Seriously good!
Biddlybong
10th Mar, 2019
5.05
Gone in 60 seconds, even with sugar cut to 125g and butter cut to 200g
ianthius's picture
ianthius
4th Nov, 2018
5.05
We loved this, added walnuts to it as well. Many thanks!
Jenpen2301
28th Oct, 2018
5.05
Forgot to rate!!
Jenpen2301
28th Oct, 2018
5.05
I followed the recipe almost completely (only leaving out orange because I forgot to buy them ) i made a 3 sandwich cake with mascapone butter cream and it was a big hit with everyone. My 3 yr old especially couldn't get enough of it.
jillibob
25th Sep, 2018
5.05
Great cake. I reduced the sugar content to 150g, used sweet potato instead of carrot, and made one large cake in a 2lb loaf tin. Lovely texture and flavour.
choccie_123
18th Aug, 2016
5.05
Very easy to make. I followed the recipe, except I use margarine instead of butter. . I intended to freeze one of the cakes, but there was no chance of that, as it was eaten up by friends.
Jules1909
25th Jul, 2016
5.05
Very nice. I actually made a gluten free version, with gluten free self raising flour and half a tea spoon of Xanthan gum. And I used all courgettes and no carrots. It went down very well.
BenjaminAlex
24th May, 2016
4.05
I made this cake with 200g wholemeal self-raising flour, along with 50g of cocoa powder and only 100g of muscovado sugar, instead of the 200g of catser sugar. I used all courgette. Sandwiched the two cakes together with orange buttercream and voila i had a delightful chocolate orange cake, which was incredibly moist and devoured in a matter of minutes.

Pages

Jenpen2301
8th May, 2018
5.05
Should I peel the corgette before grating?
goodfoodteam's picture
goodfoodteam
8th May, 2018
Thanks for your question. There's no need to peel it.
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