Adding courgette to a carrot cake adds a little colour contrast and makes a very moist spiced cake that would be gratefully received on any afternoon tea table. (Also adds a few hidden vegetables into people's diets). When you eat the cake, similarly to carrot cake, you are not thinking green vegetables!
Carrot and Courgette Cake Recipe
Vegetables in cakes? Well you'll have had carrot cake before now and this courgette cake is similarly moist and sweet.
Ingredients
Cake Ingredients
| 600g | organic plain flour |
| 4 tsp | Steenbergs organic Cinnamon |
| 2 tsp | Steenbergs organic Mixed Spice |
| 2 tsp | golden syrup |
| 2tsp | molasses |
| 2 tsp | Steenbergs gluten free Baking Powder |
| 1 tsp | Steenbergs Bicarbonate of Soda |
| 200g | dark muscovado sugar |
| 200g | golden caster sugar |
| 8 | eggs |
| 450ml | oil |
| 1 | orange, zested |
| 1 | lemon, zested |
| 4 | carrots , finely grated |
| 2 | courgettes, finely grated |
Cream Cheese Frosting ingredients
| 25g | softened unsalted butter |
| 50g | icing sugar |
| 250g | cream cheese |
Method
- Preheat the oven to 180 degrees C/350 F
- Grease and flour an 12” cake tin.
- Combine all the ingredients in a bowl and mix well.
- Pour out the cake batter in to the tin and bake for 1 hour or until a skewer comes out hot and clean.
- Place the cake on a cooling rack to cool
- Once cool, remove from the tin and cut the cake in half from side to side.
- So you have a top and a bottom
Cream cheese frosting
- Beat the ingredients together.
- Spread a third of the mixture in the middle of the two cakes and sandwich together.
- Top the remainder of the frosting on top of the cake and grate a little carrot and courgette on the top for decoration
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