Carrot, Orange and Courgette Cake
- 250g butter , softened
- 200g caster sugar
- 3 large eggs
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- Zest of 2 oranges
- 1 tsp mixed spice
- 100g carrots, grated
- 100g courgette, grated
- Zest of 1 orange, plus 2-3 tbsp of juice
- 140g icing sugar
Grease and line the bases of 2 x 20cm round cake tins with baking parchment.
Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette.
Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Leave to cool.
Drizzle over the cakes, then scatter with the zest and leave to set.