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Allotment cake

• Good Food team

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Serves 16

More effort

Prep: 40 mins

Cook: 20 mins - 25 mins

A star rating of 4.7 out of 5.3 ratingsRate

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Carrot meets courgette cake in this ultimate vegetable bake from Good Food reader Katie Ready - smother in cream cheese icing and finish with chopped nuts

Freezable (un-iced)

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Ingredients

Nutrition

Units:

MetricUS

For the carrot layers

• 200g light brown soft sugar

• 2 eggs

  beaten

• 200ml sunflower oil

• 200g spelt flour

• ¾ tsp bicarbonate of soda

• ¾ tsp baking powder

• ¾ tsp cinnamon

• ½ tsp ground ginger

• 200g carrots

  grated

• ¼ tsp vanilla extract

For the courgette layers

• 100g golden caster sugar

• 2 eggs

  beaten

• 125ml sunflower oil

• 225g spelt flour

• ¾ tsp bicarbonate of soda

• ¾ tsp baking powder

• ¾ tsp mixed spice

• 250g courgettes

  grated

For the frosting

• 50g butter

  softened

• 250g cream cheese

• 600g icing sugar

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Nutrition: per serving

• kcal625
• fat32g
• saturates9g
• carbs76g
• sugars59g
• fibre2g
• protein6g
• salt0.7g

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Method

• step 1

  Heat oven to 180C/160C fan/gas 4. Line 4 x 20cm cake tins with baking parchment (or use 2 and make the carrot sponges first, then the courgette layers).

• step 2

  Start by making the carrot layers. Put the sugar, eggs and oil in a large mixing bowl. Using an electric whisk, beat until incorporated. Sieve the flour and all the dry ingredients into the same bowl, then gently fold in before adding the carrot, a pinch of salt and vanilla extract. Stir to combine.

• step 3

  Divide the carrot cake mixture between 2 of the prepared cake tins and bake for 20-25 mins or until golden brown and firm to the touch. Leave the cakes to cool in the tins for a few mins, then turn out onto wire racks when cool enough to handle.

• step 4

  Meanwhile, make the courgette layers. Put the sugar, eggs and oil in a large bowl and use a hand whisk to combine. Sieve in the dry ingredients and fold in, then add the courgettes and mix together.

• step 5

  Pour the courgette cake mixture into the remaining 2 cake tins and bake for 20-25 mins or until golden brown. Leave to cool in the tins, then turn out onto wire racks to cool fully.

• step 6

  To make the frosting, tip the butter into a large bowl and beat with an electric hand whisk until smooth. Add the cream cheese and beat again. Sieve in the icing sugar and beat until combined.

• step 7

  Layer up the cakes alternately, spreading a little frosting between each layer as you go. Cover the whole cake with the rest of the frosting and serve. Will keep for 2 days in an airtight container.

Recipe from Good Food magazine, September 2015

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A star rating of 4.7 out of 5.3 ratings

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