Carrot, courgette & orange cakes

Carrot, courgette & orange cakes

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(59 ratings)

Prep: 20 mins Cook: 25 mins


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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  • 250g butter, softened



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

  • 200g caster sugar
  • 3 large eggs



    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



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

  • 1 tsp mixed spice
  • 100g carrots, grated



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

  • 100g courgette, grated



    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



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

  • 140g icing sugar


  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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9th Aug, 2015
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 :-))
6th Nov, 2014
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.
3rd Aug, 2014
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!
2nd Aug, 2014
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.
19th Jul, 2014
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.
22nd Jun, 2014
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.
7th Jun, 2014
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 :-)
18th May, 2014
I was so tempted by this cake, that I have tried it before I put the icing on! Delicious - and not too sweet!
31st Mar, 2014
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!!!!
23rd Feb, 2014
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


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