Posted: Tuesday - August 2, 2022 4:07 pm     

Carrot, Orange and Courgette Cake


Ingredients

  • 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
For the icing
  • Zest of 1 orange, plus 2-3 tbsp of juice
  • 140g icing sugar

Method
 
Heat oven to 180C/160C fan/gas 4.

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.
 
To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing.

Drizzle over the cakes, then scatter with the zest and leave to set.
Carrot, Orange and Courgette Cake | Recipes | FareShare Midlands - Fighting hunger, tackling food waste in the UK

Recipes

Carrot, Orange and Courgette Cake

FareShare works with hundreds of organisations across the food industry to obtain their surplus ingredients, using this food to supply our network of charities across the UK.

Here are a selection of delicious, cost effective recipes using surplus food, some basic ingredients, and requiring minimal fuss.
Use the drop-down menus to find the ingredient that you wish to cook with, select your dietary requirement and difficulty level, or try the search box to look through our recipe titles.

Posted: Tuesday - August 2, 2022 4:07 pm     

Carrot, Orange and Courgette Cake


Ingredients

  • 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
For the icing
  • Zest of 1 orange, plus 2-3 tbsp of juice
  • 140g icing sugar

Method
 
Heat oven to 180C/160C fan/gas 4.

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.
 
To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing.

Drizzle over the cakes, then scatter with the zest and leave to set.

Subscribe to our Mailing List

Sign up to our monthly newsletter for inspirational stories from our work and ways for you to join the fight against hunger and food waste. We’ll keep you up to speed with the latest food waste news and even share the odd recipe too.

Keep me informed about

Terms & ConditionsPrivacy PolicyCookie Policy

Registered Charity Number 1146847 | All Rights Reserved FareShare Midlands 2022

Website by OneLine Designs

Donate Now