Carrot, courgette & orange cakes

Carrot, courgette & orange cakes

  • Rating: 5 out of 5.79 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal273
fat14g
saturates9g
carbs35g
sugars23g
fibre1g
protein3g
low insalt0.54g
Advertisement

Ingredients

For the icing

Method

  • 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.

RECIPE TIPS
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.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.79 ratings
Advertisement
Advertisement
  • Cocktails with glass straws

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content