Courgette & orange cake with cream cheese frosting

Courgette & orange cake with cream cheese frosting

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(29 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
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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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    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.
    michelle43
    15th Sep, 2015
    5.05
    Tasty cake. I only used 140g sugar. It did take 80 minutes to bake
    clairesut57
    8th Jul, 2015
    Lovely recipe, I added a teaspoon of cinnamon as others had suggested. I used 350 g of grated and squeezed courgettes and added a little of the orange juice to the mix. Needed a bit longer to cook than recommended in a loaf tin. I also made only 3/4 of the frosting and found this to be ample.
    lauramacl
    29th May, 2015
    5.05
    Great recipe, followed it pretty much to the letter (added a dash of cinnamon and used veg oil as had no sunflower) and it turned out perfectly!
    popandfun
    30th Oct, 2014
    5.05
    Simply amazing, easy, and draws compliments!
    miss_brightside
    29th Sep, 2014
    Lovely cake - very light and moist. I baked this in a round tin (for the same amount of time) as a birthday cake for a friend and it got lots of compliments. It's so easy to make too - would definitely try this again.
    vm0408
    7th Sep, 2014
    5.05
    Absolutely moreish and a great way of using up courgette. Used less cream cheese to make a stiffer topping. Have made this again and again
    africanqueen's picture
    africanqueen
    27th Aug, 2014
    5.05
    Wow! Delicious and very easy to make. Had a bit of a hiccup with the cream cheese frosting it turned out a little runny so I added a little more cream cheese to the mix and it turned out fine :-)
    cjsansom
    13th Aug, 2014
    4.05
    Easy recipe, tastes good - in fact a lovely cake but nothing compares to the courgette, lemon and poppyseed cake on GF which is AMAZING.

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