Carrot, courgette & orange cakes

Carrot, courgette & orange cakes

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(68 ratings)

Prep: 20 mins Cook: 25 mins


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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal273
  • fat14g
  • saturates9g
  • carbs35g
  • sugars23g
  • fibre1g
  • protein3g
  • salt0.54g
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  • 250g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g caster sugar
  • 3 large eggs



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

  • 250g self-raising flour
  • 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-…

  • zest 2 oranges



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

  • 1 tsp mixed spice
  • 100g carrots, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g courgette, grated



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

For the icing

  • zest 1 orange, plus 2-3 tbsp juice



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

  • 140g icing sugar


  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.

  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.

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Comments, questions and tips

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31st Mar, 2014
A really simple recipe to follow, and the carrot and courgette keeps the cake very moist. I do prefer cream cheese icing and sandwiched the cakes together with icing in between and on top. One of my favourite cake recipes at the moment, and always get good feedback from it. And of course the vegetables make it a "healthy" option!!!!
23rd Feb, 2014
I made this into a sandwich cake & filled the middle & covered it in cream cheese icing. It's a very light cake which is very different to a regular carrot cake. I found it ok but far too sweet
8th Nov, 2013
This worked very well with (finely) grated pumpkin instead of both carrot and courgette. Great way of using up some of the halloween exhibits. I also used light brown sugar instead of caster sugar, partly for the flavour but mainly because I'd run out of white. I didn't melt the margarine completely like another commenter, but just zapped marge and sugar for about 30 s in the microwave - this just make creaming it so easy.
30th Aug, 2013
Half the recipe goes very well in a 2lb loaf tin & cooked at the same temperature. Used wholemeal self raising flour, and flora cuisine liquid fat. Lovely cake, will be making it again
6th Aug, 2013
Had to comment to say that this was extraordinarily delicious! I used 2/3 of the recipe to make one slightly thicker cake (though next time I might use and even smaller tin to make it deeper) as it made more sense aesthetically, so cooked it for about 28mins. Also made sure to ring every last drop of moisture from the veg before weighing it and took the tip below to grated it finer than cheese! Easy to make but so utterly delicious and moist. Instead of doing the icing (does anyone Actually like icing that much?) I use the whole juice of the orange boiled with a small amount of caster sugar to form a syrup to glaze the cake. Next time I will use less sugar, as it really didn't need it and maybe a blend of white and wholemeal flour to give it an earthier flavour. Than slather it in some butter :-) Thanks Good Food; this is now my go to cake!
27th May, 2013
Delicious ! The recipe worked perfectly, I had two neat sandwich tins of cake. I did sandwich mine together (as it looked rather flat and 'wrong' just using one of the cakes) with some butter icing using the orange juice from one of the oranges. I did put some butter icing on top too, but to be honest I regretted it a bit as it was a bit excessive and I think in future I would just dust and decorate with some peel. Incredibly moist and holds its shape well.
16th Nov, 2012
This cake is lovely, moist and light. I am making this again today for my nana's 90th. I didnt cream the butter and sugar because i didnt want to wake the baby! I melted it in a pan instead and wonder if this made it any lighter? Also used Spelt flour as intolerant to gluten, worked a treat:)
3rd Nov, 2012
Very easy. Used up produce from the garden and froze the cakes to send to scout camp.
29th Oct, 2012
just spent all afternoon making this cake and it was a bit of a disaster!! for starrs i forgot to buy cater suger when i want shoping so had to go out again and get it. Then i started grating the carrot and courgette ,once id done that i realized that id grated it to thick-TO USED TO GRATING CHEESE ! so had to do it again ,tehn it all went well.Looked good in the tin.baked it for 30 mins came out lovely. all good so far.5 mins later it started to DEFLATE!!!AHHH I THEN REALIZED I HAD ONLY GONE AND PICKED UP THE PLAIN FLOUR INSTEAD OF SELF RAISING. Dear lord ........i still iced it which tasted lush,but the cakes texture was very heavy and pretty rank!! all the flavor was there. i will try again in the morn cause im now on a mission to get it right!!!!!!!!!!
20th Sep, 2012
I also did this as a loaf instead of a round cake (needed more cooking time obviously) and I also did a cream cheese frosting instead of the icing. This cake is genius and delicious! I love how you can see the specs of courgette and carrot in the sponge, it makes it really unusual. It's so moist - got rave reviews from all who tried it!


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