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Carrot, courgette & orange cakes

Turn a garden glut into something amazing with this delicious, moist cake and freeze one for later too

  • Prep: 20 mins
    Cook: 25 mins
  • Makes 2 x 20cm cakes, each cuts into 8-10 slices
  • Easy
  • Makes 2 x 20cm cakes, each cuts into 8-10 slices
  • Easy
  • Calories 273
  • Carbohydrates 35
  • Saturated Fat 9
  • Sugar 23
  • Protein 3
  • Fat 14
  • Fibre 1
  • Salt 0.54

Nutrition per serving

  • Calories 273
  • Carbohydrates 35
  • Saturated Fat 9
  • Sugar 23
  • Protein 3
  • Fat 14
  • Fibre 1
  • Salt 0.54

Ingredients

  • 250g butter, softened
  • 200g caster sugar
  • 3 large eggs
  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • zest 2 oranges
  • 1 tsp mixed spice
  • 100g carrots, grated
  • 100g courgettes, grated
  • zest 1 orange, plus 2-3 tbsp juice
  • 140g icing sugar

Tip

Best way to freeze
Top decorated cakes with a circle of baking parchment, then wrap well with clingfilm or foil. Freeze for up to a month. To defrost, unwrap, sit on a serving plate and leave at room temperature.

Method

  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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