Squidgy Carrot And Courgette Cake. Hello friends. 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
Serves 14
Preparation time: 30 minutes
Cooking time: 40-45 minutes
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
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.
Keep the cake refrigerated, though serve at room temperature. You can 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?
* Updated Post* First published here; 11th October 2018. What do you think of this Squidgy Carrot And Courgette Cake? 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.
Yes you can. You can freeze the cake for up to 2 months without the frosting.
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And finally; would you like to make an Indian-Inspired Organic Carrot Salad? Indian-Inspired Organic Carrot Salad. Crunchy, nutty, spicy and 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.
Would you like to make any or all of the above recipes?
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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!
Thanks for hosting and stopping by Helen 🙂
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!
Thanks for stopping by Jean 🙂
This looks delicious. I had a disaster once and made the worst tasting courgette muffins EVER. I do love a good carrot cake though.
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!
This looks so good – but what’s a squidgy?Thanks for sharing at the What’s for Dinner party. Hope your weekend is fabulous.