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.
    Clivesgirl1's picture
    Clivesgirl1
    12th Aug, 2014
    5.05
    My father, a very fussy eater when it comes to veg, eat 3 slices before I told him it was a courgette cake, he then had a 4th. Success!
    saschlet
    4th Aug, 2014
    5.05
    Lovely - didn't tell people what was in it. Great alternative to carrot. Added some cinnamon. Used half xylitol half golden caster so it was reasonably healthy too!

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