Carrot, courgette & orange cakes
- Preparation and cooking time
- 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
For the icing
- STEP 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.
- STEP 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.
BEST WAY TO FREEZE
Top decorated cakes with a circle of baking parchment, then wrap well with clingfilm or foil. Freeze for up to a month. To defrost, unwrap, sit on a serving plate and leave at room temperature.