Carrot, courgette, orange or lemon cake


9 oz butter

7 oz caster sugar

3 large eggs

9 oz SR flour

1 tsp bicarbonate of soda

Zest 2 oranges (or lemons )

1 tsp mixed spice

4 oz each: grated carrot and courgette


Zest 1 orange or lemon + 2-3 tabsp juice

5 oz icing sugar


  • grease and line 2 x  20cms round cake tins with parchment paper.
  • Heat the oven to 180C/160C fan oven/gas 4
  • Beat together all except carrot and courgette.
  • Stir in carrot and courgette
  • Divide between the 2 tins and bake approx. 25mins…or until a skewer comes out clean.
  • Cool, then mix juice with icing sugar to give a thick but drizzly icing.  Sprinkle with the zest.
  • Can be frozen if top covered with parchment paper


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