Squidgy Carrot And Courgette Cake (How To)

Recipe and image courtesy of British Organic Carrots.

Squidgy Carrot And Courgette Cake

Squidgy Carrot And Courgette Cake. Hello friends. 

So would you like to know how to use vegetables in cakes? 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!

This is probably one of my all time favourite carrot cake recipes from the blog too. Of course, why not make one of your own to find out why 🙂

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

A tsp bicarbonate of soda

One tsp baking powder

1 tsp ground ginger

225g light muscovado or soft brown sugar

200g British organic carrots, peeled and grated

150g courgettes, grated

Frosting:

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 Method:

1. Firstly, 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. Last but not least. cool, then scatter over the cake.

Cook’s Tip:

Keep the cake refrigerated, though serve at room temperature. You can also freeze the cake for up to 2 months without the frosting.

Probably a great idea to hide the veggies in a cake from the children if they are not fans, too? So what do you think?

Squidgy Carrot And Courgette Cake

*Updated Post* First published here; 11th October 2018. So what do you think of this Squidgy Carrot And Courgette Cake Recipe?

Do you fancy making some?

Because who does not love carrot cake and adding other veggies in too? Certainly a great recipe, don’t you think?

Recipe and image courtesy of British Organic Carrots. The British Organic Carrot season runs from October to May.

Squidgy Carrot And Courgette Cake.

British Organic Carrots.
Moist and delicious – this easy-to-make organic carrot and courgette cake will be a hit with your family and friends! 
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Servings 14

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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
  • 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.
  • 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.
  • 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.

Notes

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

Can You Freeze A Carrot and Courgette Cake?

Yes you can. You can freeze the cake for up to 2 months without the frosting.

You Might Also Like:

Glazed Carrot, Feta And Red Onion Tart:

Firstly, how about making this Glazed Carrot, Feta And Red Onion Tart? It’s amazing how much flavour there is in the not-so-humble organic carrot! Glazed Carrot, Feta And Red Onion Tart.

How To Make Carrot Cake Pancakes:

Secondly, another great idea is too add carrots to your morning pancakes: Love Carrots? Also love Pancakes? Carrot Cake Pancakes anyone? So yummy!

Enjoy the flavour of carrot cake – in mini pancakes! Even more tastier than your normal pancake recipe. What’s not to love about these? How To Make Carrot Cake Pancakes.

Indian-Inspired Organic Carrot Salad:

Last but not least, would you like to make an Indian-Inspired Organic Carrot Salad?

Indian-Inspired Organic Carrot Salad. Crunchy, nutty, spicy and so delicious! This salad will be a new favourite in your recipe repertoire.

Indian-Inspired Organic Carrot Salad. I love adding carrots to my salads due to the great taste and bright colour.

So would you like to make any or all of the above recipes?

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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7 Comments

  1. helenfern
    14th October 2018 / 8:41 pm

    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!

    • 16th October 2018 / 9:44 pm

      Thanks for hosting and stopping by Helen 🙂

  2. Jean | Delightful Repast
    19th October 2018 / 3:21 pm

    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!

  3. 6th July 2020 / 10:18 am

    This looks delicious. I had a disaster once and made the worst tasting courgette muffins EVER. I do love a good carrot cake though.

  4. 7th July 2020 / 12:41 pm

    Carrot cake is one of my faves so I’ll be making this recipe for sure. It was a long time before my boys figured out they were eating veggies when I started putting them in cakes and now they love it just as much as me!

  5. Helen at the Lazy Gastronome
    10th July 2020 / 4:48 pm

    This looks so good – but what’s a squidgy?Thanks for sharing at the What’s for Dinner party. Hope your weekend is fabulous.

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