Courgette & orange cake with cream cheese frosting

Courgette & orange cake with cream cheese frosting

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(33 ratings)

Prep: 10 mins Cook: 50 mins


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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    For the cake

    • 350g courgettes (no need to peel them)



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

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

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    • 3 large eggs, lightly beaten



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

    • grated zest 1 orange



      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


    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

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    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.
    30th Jan, 2016
    Very fluffy texture and so delicious. Easy to make too, I added a carrot, because my courgette was not large enough.
    15th Sep, 2015
    Tasty cake. I only used 140g sugar. It did take 80 minutes to bake
    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.
    29th May, 2015
    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!
    30th Oct, 2014
    Simply amazing, easy, and draws compliments!
    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.
    7th Sep, 2014
    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
    27th Aug, 2014
    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 :-)
    13th Aug, 2014
    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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