Name: Carrot, courgette & orange cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 2 x 20cm cakes, each cuts into 8-10 slices
Cuisine: British
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 courgette grated; zest 1 orange plus 2-3 tbsp juice; 140g icing sugar

Carrot, courgette & orange cakes

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

45 min total 20 min prep 25 min cook Makes 2 x 20cm cakes, each cuts into 8-10 slices 273 cal

Instructions

Tap a step to mark it done

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.