Leftover veg & orange cake

Leftover veg & orange cake

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(12 ratings)

Prep: 40 mins Cook: 30 mins Plus cooling


Cuts into 15 squares
A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours

Nutrition and extra info

  • Freeze un-iced

Nutrition: per square

  • kcal346
  • fat13g
  • saturates7g
  • carbs54g
  • sugars40g
  • fibre1.2g
  • protein4g
  • salt0.7g
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  • 200g butter, melted, plus extra for greasing



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

  • 140g sultana or raisins
  • zest and juice 2 oranges, or 4 clementines



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

  • 300g self-raising flour
  • 300g light soft brown sugar
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • 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-…

  • 4 large eggs, beaten with a fork



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated
    Two slices of swede



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 200g icing sugar or fondant icing sugar
  • few crushed white sugar cubes


  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins.

  2. Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.

  3. Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.

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Comments, questions and tips

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13th Jan, 2013
Great, I used this recipe but made it paleo, so i used coconut oil instead of butter and agave instead of sugar, I also used Doves Farm gluten free flour and lime zest as I didn't have any oranges. Totally delicious and moist will definitely make these for the kids again, they had no idea they were eating parsnip cake!
12th Nov, 2014
Hi there, i just wondered how much agave you used instead of the sugr please?
6th Jan, 2013
I made this cake with parsnips and it was amazing! One of the best cakes i've had!
18th Nov, 2012
Made using three carrots and one parnsip raw and finely grated. Turned out surprisingly well. Was declared "good enough to sell" by my other half!
1st Nov, 2012
Made this for Halloween using leftover pumpkin, really nice moist cake. I had lots of different sized pieces of pumpkin so I just blitzed into a raw puree and mixed it through like that. Took another 10 mins to cook but worth the wait, everyone liked it so will be making again soon.
30th Mar, 2012
I used all carrots and my cake took an extra 15 mins to cook. This cake is delicious, lovely and moist and full of flavour even without the citrus (one of my housemates is allergic to them). Definitely going to be my go-to recipe when I have too much root veg, thanks for sharing!
26th Mar, 2012
I assumed, rightly or wrongly, that leftover veg meant left over cooked veg, so mashed in 300g of carrots/parsnips, in the same way that I usually mash up ripe bananas to put in muffins. Cake was lovely.
27th Dec, 2011
Made this today - took longer than stated to bake, around an hour. Became slightly wet under the icing, but that may be because I didnt leave the cake to cool completely before adding. However is still very nice and moist. Could easily be had as a pudding when warm! Would make again.
27th Dec, 2011
I am! I think this sounds interesting! Carrot cake baking is of the same principle - grated, mixed in, baked. Thanks Sarah for sharing.
27th Dec, 2011
You must be joking with the title of this one. I couldn't see how anybody would be interested in this.


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