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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3rd Sep, 2012
Absolutely delicious and my daughter described it as the best cake she'd ever tasted (she is 11 so maybe not the best judge in the world but praise anyway!). The cake is very moist and I think the icing on top is a nice treat but you could easily eat it without. I used one half and froze the other half but if I were entertaining I think I would make one big cake and sandwich the two halves together.
16th Aug, 2012
Loved it, which I'm really surprised about as I hate carrot cake but this is awesome. I'm actually eating it as I type....................
15th Aug, 2012
I was lucky enough to be given some lovely home grown courgettes by a Spanish work colleague so thought I would give this recipe a try & it turned out really well first time. Very moist with an unusual texture but delicious nevertheless! Made one for for us & one for Maribel for being so generous with her veg. She also loved it by the way! Didn't put the icing on as it didn't need it. Love the fact that it can be frozen for another day too. Will definitely add it to the repertoire!
13th Aug, 2012
Absolutely delicious, very moist and it disappeared as quickly as it was pit on the plate. You'd never have thought it contained courgette.
8th Aug, 2012
Delicious! Had to cook in the oven for 5 mins longer and make a little extra icing, but all easy enough!
8th Aug, 2012
Good cake and easy to make once all Veg is grated. Needed more like 40mins in our gas oven. Icing made with juice squeezed from zested oranges was lovely. Everyone enjoyed it!
2nd Jul, 2012
Ogm, this cake looks so good, have to make me one later ;)
27th Jun, 2012
Quite good, but not the best I have made
19th Jun, 2012
Blooming lovely cake, even my 13year old daughter loved this after telling her it had courgette in. I didn't put much icing on as I'm not a huge fan of icing but the cake was already moist enough. I had to cook them for 40/45mins. Definately be baking these again.
28th Mar, 2012
Yum yum yum, this cake is fantastic!


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