Ingredients:

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

icing

Zest 1 orange or lemon + 2-3 tabsp juice

5 oz icing sugar

 Method:

• 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