Courgette, carrot and orange cake

  • 250g butter (softened)
  • 200g caster sugar
  • 3 eggs
  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • Zest 2 bruised oranges
  • 1 tsp mixed spice
  • 100g damaged carrots (grated)
  • 100g damaged courgette (grated)
For the icing
  • Zest of 1 orange (plus 2-3 tbsp juice)
  • 140g icing sugar

Instructions

  1. Heat oven to 160°C (320°F). 
  2. Grease and line the bases of 2 x 20cm round cake tins with baking parchment.  
  3. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette.  
  4. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean.  
  5. To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing.  
  6. Drizzle over the cakes, then scatter with the zest and leave to set. 

 

Created by Chef Paolo Armani, Worldchefs, Ireland.