CARROT, COURGETTE & ORANGE CAKES

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Carrot, courgette & orange cakes image

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

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 45m

Yield Makes 2 x 20cm cakes, each cuts into 8-10 slices

Number Of Ingredients 11

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 courgette , grated
zest 1 orange , plus 2-3 tbsp juice
140g icing sugar

Steps:

  • 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.

Nutrition Facts : Calories 273 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium

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