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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12th Mar, 2012
Oh wow.....this cake was absolutely delicious......I didn't make the icing as the cake was so moist by itself that I didn't feel it needed really surprised everyone too!!!! Going to make it again, right now and freeze it for a mid week treat!!! Yummy!!!!
23rd Feb, 2012
scrumptious. definitely 5 star rating. Family loved it.
7th Feb, 2012
I made this cake a few days ago as one big cake. I love to cook but am a complete novice at baking. Delicious! So moist and lovely. I read in one of the previous comments that the cake kept a 'marbled effect', unfortunately mine didn't. I put the icing on too quickly so it didn't look as pretty. But it's lovely :) and even I managed it!
9th Dec, 2011
Lovely cake. I made this as a gluten- free cake and as the Dove's Farm flour absorbs extra liquid, I put in the juice of the two oranges I had zested, so nothing went to waste. As a gluten free cake it is very crumbly and difficult to handle. I also found it needed another 15 mins at Gas Mark 2 to cook the cakes thoroughly. I would try these again, but as a loaf cake. I agree that the icing is very sweet- myabe a yogurt or cream cheese frosting would be less sweet? I wasn't expecting the veg to be so visible, but despite initial complaints from my husband- he said this is one of the freshest, zingyest tasting cakes ever!
19th Nov, 2011
Forgot to give this a five star rating
19th Nov, 2011
Went down a treat. Will make this one again!
9th Nov, 2011
This is a lovely moist cake, which is not too difficult to make. Lots of grating involved (carrots and courgettes) but the end-result is well worth the effort. I liked the orange icing, but my husband preferred the cake by itself, sans frosting. I think unless you have quite a sweet tooth you may wish to leave the cake un-iced. Courgette in a cake is delicious, not something I'd thought to do before.
25th Sep, 2011
This cake turned out delicious, it was really moist, and everybody loved it.
11th Sep, 2011
Will definitely be making this again, but only as one cake as split into two it makes rather flat cakes!
8th Sep, 2011
I made this with lemon and lime zest as a family member is allergic to oranges - and it was delicious!! Extremely easy to make - absolutely delicious with lime icing, and kept well (though didn't last long, as was gobbled up by everyone who tried it!) I didn't expect the grated veg to be as visible in the finished cake, but it looked really pretty and gave a fabulous texture! People I told about this recipe were dubious about courgette in a cake (several people asked 'won't it be bitter?') - but everyone who tried this cake, loved it! (It definitely isn't bitter!) I'm planning to try these again as individual muffin sized cakes, and will also try freezing some (which was the plan for the first batch, but didn't get the chance!)... Great recipe!


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