Carrot, courgette & orange cakes

Carrot, courgette & orange cakes

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(59 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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clairebezz
6th Sep, 2011
5.05
simply delicious, will be making this one again.... greedy me made all the mixture in one big cake - nothing went to waste!
matthewgs
2nd Sep, 2011
5.05
really great recipe!! everyone loved it!
chiara_arrighi
31st Aug, 2011
5.05
Brilliant recipe - made it in two loaf tins instead of the round cake tins worked well just needed a little bit longer to cook.
jojo1st1
29th Aug, 2011
5.05
I made these cake's for the second time today in as many days. So moist and yummy- even those who turned their noses up went back for seconds!
sarahcleworth
28th Aug, 2011
5.05
I will certainly make this again. It was loved by all the family, really easy to make and extremely moist - yum!!!
debbiespratt
27th Aug, 2011
5.05
I made this as a gluten free cake and it was absolutley delicious. Will definitley be making it again.

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