*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 courgettes, grated
For the icing
*zest of 1 orange, plus 2-3 tbsp juice
140g icing sugar
- 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.
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 leaves.