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Season: Spring Summer 

Carrot, Courgette and Orange Cake


*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


  1. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm round cake tins with baking parchment.
  2. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette.
  3. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Cool.
  4. Topping
    Mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing.
  5. Drizzle over the cakes, then scatter with the zest and leaves.
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