Carrot, courgette & orange cakes
Turn a garden glut into something amazing with this delicious, moist cake and freeze one for later too
- Makes 2 x 20cm cakes, each cuts into 8-10 slices
- Easy
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
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
-
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.
-
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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