Courgette & orange cake with cream cheese frosting

Courgette & orange cake with cream cheese frosting

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

Prep: 10 mins Cook: 50 mins

Easy

12 slices
Forget the carrot cake, this light, moist courgette cake is packed with flavour and it goes perfectly with a cup of tea

Nutrition and extra info

  • un-iced

Nutrition: per serving

  • kcal391
  • fat20g
  • saturates7g
  • carbs49g
  • sugars31g
  • fibre2g
  • protein5g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the cake

    • 350g courgettes (no need to peel them)
      Courgette

      Courgette

      corr-zjet

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

    • 200g soft brown sugar
    • 125ml sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 3 large eggs, lightly beaten
      Eggs

      Egg

      egg

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

    • grated zest 1 orange
      Orange

      Orange

      or-ange

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

    • 1 tsp vanilla extract
    • 100g sultanas
    • 300g self raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    for the frosting

    • 200g full-fat cream cheese
    • 100g icing sugar, sifted
    • good grating of orange zest

    Method

    1. Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).

    2. Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don’t overmix.

    3. Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.

    4. Meanwhile, beat the cream cheese with the icing sugar (don’t overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    om aya
    15th Nov, 2017
    made this with the juice and rind of one lemon instead of orange and left out the sultanas and vanilla, and sprinkled the top with brown sugar instead of frosting - it was LUSH
    Berry Crumble's picture
    Berry Crumble
    7th Sep, 2017
    5.05
    Wonderful recipe! Made this 4-5 times this summer(guess what's in my veg patch!). Nice dense, moist cake, gets better on the second day. Highly recommend.
    Elbiebake
    29th Aug, 2017
    5.05
    Thank you so much for this delightful recipe, it's delicious, moist and tasty! I had to cook it for about 1 hr 15 mins. This will certainly be a recipe that is used time and time again.
    SB79
    8th Aug, 2017
    3.8
    Recipe worked but calls for way too much sugar. I halved the amount I added and it was still very sweet. I couldn't put the frosting on because it was so sweet. Also - needs longer than 50 minutes to cook. I gave it 55 and probably should have done 65.
    jmslack
    6th Aug, 2017
    5.05
    I cooked mine in the fan setting at 160 as the recipe says and it did need another 15 minutes in the oven, but it is delicious an I'll definitely make it again
    Honeygran
    29th Oct, 2016
    5.05
    So easy and a lovely moist cake. My topping was too thin but still fine.
    Tigerlilly14
    13th Aug, 2016
    5.05
    Made as per recipe. Gorgeous cake.
    MoreVeg
    7th Aug, 2016
    3.8
    This was good! I upped the orange zest and added the juice. Yum.
    ncsanddancer
    9th Jul, 2016
    Wonderful cake moist and delicious. Made it for my sister who is the master baker of our family and she was very impressed. Also made it for my vegan friend and substituted the cream cheese frosting with an orange drizzle, and that worked well too.
    Jules1909
    30th Jan, 2016
    5.05
    Very fluffy texture and so delicious. Easy to make too, I added a carrot, because my courgette was not large enough.

    Pages

    LauraST
    21st Sep, 2014
    Is it possible to freeze this please?
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.