- Preparation and cooking time
- Cook: -
- More effort
- Serves 16
For the carrot layers
For the courgette layers
For the frosting
- 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.