Squidgy Carrot And Courgette Cake

Squidgy Carrot And Courgette Cake.

Hello friends, fancy making a Squidgy Carrot And Courgette Cake?

Moist and delicious – this easy-to-make organic carrot and courgette cake will be a hit with your family and friends!

Squidgy Carrot And Courgette Cake

How To Make A Squidgy Carrot And Courgette Cake:

Serves 14

Preparation time: 30 minutes
Cooking time: 40-45 minutes

You Will Need:

150g butter

Finely grated zest and juice of 1 orange

3 large eggs, beaten

340g plain flour

Pinch of salt

1 rounded tsp bicarbonate of soda

1 rounded tsp baking powder

1 rounded tsp ground ginger

225g light muscovado or soft brown sugar

200g British organic carrots, peeled and grated

150g courgettes, grated


200g low fat soft cheese

1/2tsp vanilla extract

1 small organic carrot, grated

1tbsp light muscovado or soft brown sugar

Squidgy Carrot And Courgette Cake
Squidgy Carrot And Courgette Cake

Squidgy Carrot And Courgette Cake Method:

1. Preheat the oven to fan 180°C, fan oven 160°, Gas Mark 4. Grease and line a 23cm square cake tins with baking paper, using a little butter.

2. Melt the remaining butter in a large saucepan over a low heat, without letting it get too hot. Remove from the heat, then add the orange juice and beaten eggs. Reserve the orange zest for the frosting.

3. Sift together the flour, salt, bicarbonate of soda, baking powder and ground ginger in a mixing bowl. Stir in the sugar, organic carrots and courgettes, then add the melted mixture and stir together well.

4. Turn the mixture into the prepared tin and bake for 45-50 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then turn out carefully. Cool completely on a wire rack.

5. Make the frosting by beating the low fat soft cheese, vanilla extract and reserved orange zest together. Spread on top of the cooled cake. Put the grated organic carrot into a frying pan with the sugar and heat gently to melt and caramelise. Cool, then scatter over the cake.

Cook’s tip: Keep the cake refrigerated, though serve at room temperature. You can freeze the cake for up to 2 months without the frosting.

Squidgy Carrot And Courgette Cake

What do you think of this Squidgy Carrot And Courgette Cake?

Do you fancy making some?

Recipe and image courtesy of British Organic Carrots.

The British Organic Carrot season runs from October to May.

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4 responses to “Squidgy Carrot And Courgette Cake”

  1. helenfern says:

    I love all the fresh ingredients you use. Thanks for sharing at the What’s for Dinner party – hope to see you next week too. In the mean time, have a fabulous week ahead!

  2. Claire Justine, I love and good squidgy carrot and courgetti cake, and your version looks lovely. I love that it’s not topped with a sickly sweet icing!

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