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Carrot, courgette & orange cakes

Carrot, courgette & orange cakes

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(40 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

    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

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

  • zest 2 oranges

    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

    ka-rot

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

  • 100g courgette, grated

    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

    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 (46)

broadhaven's picture

Ive just made these as cupcakes as I'm about to take them to my tennis club. I needed to eat one first to make sure they were good ;-). Wow they are so so light. I didn't put icing on but used 2 tablespoons of caster sugar with the juice of an orange and boiled them together.
They are really really good and will be willing my courgettes to grow just so I can make them. PS I used all courgette also. Thanks again GF :-))

Beth0009's picture

This is a delicious cake and so easy to make. The orange makes it extra special, I will definitely make again and highly recommend the recipe.

juju061279's picture
5

Well, I've made this twice now, both time, it was a hit! The first time, I mostly stuck to the recipe, making minor changes. I used wholemeal self raising flour, made one loaf rather than 2 smaller cakes and skipped the icing but added the juice of one orange to the batter. As I said, the cake went down a treat! Second time, I wanted to try a slightly healthier version. I stuck with the wholemeal flour, swapped the butter for coconut oil (in the same proportion), used 150g of light muscavado sugar instead of 200g of caster and added some walnut pieces and raisins.I cooked it for 40 minutes, still as one single cake. I then glazed it with the juice of an orange mixed with a little agave syrup...And yum it was!! It was very much appreciated by my guests and me too! It came out lighter and more moist than first time round. I will certainly be making it again!

juju061279's picture
5

Well, I've made this cake twice now and both times it's been a hit. The first time I followed the recipe mostly- I used wholemeal self raising flour and did one big loaf cake rather than two, equally, I didn't bother with the icing but added the juice of one orange in the batter. It was yummy. Second time, I made quite a few changes. As before, I used wholemeal self-raising flower but this time, instead of the butter, I used coconut oil (in the same proportions), I used 150g of light muscavado sugar and not 200g of caster and I added walnut pieces and raisins. Again, cooked in a tin as one cake for 40 mins. I "glazed" it with the juice of one orange mixed with agave syrup. Result: deliciously moist and light! Glorious and a little healthier than the original version.

patriciaf's picture
5

Oh so moist. I made this today and as mentioned in a previous comment I also used all courgettes as we have a glut and it has turned out well. I made one cake in a 24x20cm silicone mould. I didn't ice but I did cover in a light icing sugar and orange juice glaze. It's not going to last long.

magdaleneLim's picture

250g butter seems a bit over the top. much of the oil spill over during the cooking and the cake still tasted massively buttery. I think the recipe could be revised with less butter.

vaszi81's picture
5

I just made it for the first time really moist good cake , i used mascarpone filling with a bit of a sugar and orange juice. Lovely :-)

tzuuuu's picture
5

I was so tempted by this cake, that I have tried it before I put the icing on! Delicious - and not too sweet!

becky_jo's picture
5

A really simple recipe to follow, and the carrot and courgette keeps the cake very moist. I do prefer cream cheese icing and sandwiched the cakes together with icing in between and on top. One of my favourite cake recipes at the moment, and always get good feedback from it. And of course the vegetables make it a "healthy" option!!!!

Julia.coregan@gmail.com's picture

I made this into a sandwich cake & filled the middle & covered it in cream cheese icing. It's a very light cake which is very different to a regular carrot cake. I found it ok but far too sweet

alc's picture

This worked very well with (finely) grated pumpkin instead of both carrot and courgette. Great way of using up some of the halloween exhibits. I also used light brown sugar instead of caster sugar, partly for the flavour but mainly because I'd run out of white.
I didn't melt the margarine completely like another commenter, but just zapped marge and sugar for about 30 s in the microwave - this just make creaming it so easy.

debboo's picture

Half the recipe goes very well in a 2lb loaf tin & cooked at the same temperature. Used wholemeal self raising flour, and flora cuisine liquid fat. Lovely cake, will be making it again

wanton42's picture

Had to comment to say that this was extraordinarily delicious! I used 2/3 of the recipe to make one slightly thicker cake (though next time I might use and even smaller tin to make it deeper) as it made more sense aesthetically, so cooked it for about 28mins. Also made sure to ring every last drop of moisture from the veg before weighing it and took the tip below to grated it finer than cheese! Easy to make but so utterly delicious and moist. Instead of doing the icing (does anyone Actually like icing that much?) I use the whole juice of the orange boiled with a small amount of caster sugar to form a syrup to glaze the cake. Next time I will use less sugar, as it really didn't need it and maybe a blend of white and wholemeal flour to give it an earthier flavour. Than slather it in some butter :-) Thanks Good Food; this is now my go to cake!

belindacaroline's picture
4

Delicious ! The recipe worked perfectly, I had two neat sandwich tins of cake. I did sandwich mine together (as it looked rather flat and 'wrong' just using one of the cakes) with some butter icing using the orange juice from one of the oranges. I did put some butter icing on top too, but to be honest I regretted it a bit as it was a bit excessive and I think in future I would just dust and decorate with some peel. Incredibly moist and holds its shape well.

hannah1star's picture
5

This cake is lovely, moist and light. I am making this again today for my nana's 90th. I didnt cream the butter and sugar because i didnt want to wake the baby! I melted it in a pan instead and wonder if this made it any lighter? Also used Spelt flour as intolerant to gluten, worked a treat:)

apjscurtis's picture
5

Very easy. Used up produce from the garden and froze the cakes to send to scout camp.

heatherchef's picture

just spent all afternoon making this cake and it was a bit of a disaster!! for starrs i forgot to buy cater suger when i want shoping so had to go out again and get it. Then i started grating the carrot and courgette ,once id done that i realized that id grated it to thick-TO USED TO GRATING CHEESE ! so had to do it again ,tehn it all went well.Looked good in the tin.baked it for 30 mins came out lovely. all good so far.5 mins later it started to DEFLATE!!!AHHH I THEN REALIZED I HAD ONLY GONE AND PICKED UP THE PLAIN FLOUR INSTEAD OF SELF RAISING. Dear lord ........i still iced it which tasted lush,but the cakes texture was very heavy and pretty rank!! all the flavor was there. i will try again in the morn cause im now on a mission to get it right!!!!!!!!!!

jollyrotten's picture

I also did this as a loaf instead of a round cake (needed more cooking time obviously) and I also did a cream cheese frosting instead of the icing. This cake is genius and delicious! I love how you can see the specs of courgette and carrot in the sponge, it makes it really unusual. It's so moist - got rave reviews from all who tried it!

virgocook's picture
5

Forgot to say, have used a different cake/loaf tin shape each time, with no difference to quality of the cake - a very forgiving recipe.

virgocook's picture
5

Love this recipe, have made this three times, to use up veggies which are loitering around. I sneaked in grated beetroot this last time, as well as courgette and carrot. Beautifully moist cake, and even the beetroot haters in the family liked. The orange zest and spice really carry the cake. Didn't ice this time round, by popular request.

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