Squidgy Carrot And Courgette Cake (How To)

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 🙂 Also, great for garden parties, birthday treats and afternoon tea. Perfect for taking out on a picnic this summer. I love to pop some in a lunch box for an afternoon pick me up too.

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 (How To):

*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.

Can You Freeze A Carrot and Courgette Cake? Yes, you can. You can freeze the cake for up to 2 months without the frosting.

Fancy a nice Spiced Carrot And Ginger Soup for a starter at a dinner party? This soup is super simple to make, with just a few ingredients and three easy steps. Spiced Carrot And Ginger Soup. So tasty.

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Squidgy Carrot And Courgette Cake:

So would you like to make any or all of the above recipes? Thank you so much for stopping by. You can also share your thoughts in the comments below.

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