Squidgy Organic Carrot and Courtgette Cake
- Prep: 30m
- Cook: 45m
- Serves: 12
Moist and delicious – this easy-to-make organic carrot and courgette cake will be a hit with your family and friends!
Method
- 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.
Cook’s tip: Keep the cake refrigerated, though serve at room temperature. You can freeze the cake for up to 2 months without the frosting. Use organic ingredients where possible.
Watch the video recipe in the banner above!
Ingredients
All to be sourced organic where possible
- 150 g butter
- Finely grated zest and juice of 1 orange
- 3 large eggs, beaten
- 340 g plain flour
- Pinch of salt
- 1 rounded tsp bicarbonate of soda
- 1 rounded tsp baking powder
- 1 rounded tsp ground ginger
- 225 g light muscovado or soft brown sugar
- 200 g British organic carrots, peeled and grated
- 150 g courgettes, grated
FROSTING
200 g low fat soft cheese
1/2 tsp vanilla extract
1 small organic carrot, grated
1 tbsp light muscovado or soft brown sugar